Layered savoy cabbage casserole is a traditional Hungarian dish. It is a real comfort food. The salty rice, beef and cabbage work great together. And fortunately, cabbage can be found year round so the recipe can be enjoyed whenever you would like to taste the authentic Hungarian cuisine.
The combination of cabbage and beef is both filling and warms the body. Hungarian Beef and Cabbage Casserole is a perfect combination for a cold weather dinner. Serve this casserole as a one-dish meal or complement it with one of our other dishes.
Although the recipe and traditional stuffed cabbage doesn’t call for it, this casserole can be delicious when topped with cheese.
Equipment
large sauté pan
large bowl
casserole dish
Shopping List
ground beef
savoy cabbage
olive oil
onion
black pepper
salt
paprika
tomato paste
fresh parsley
red wine
white rice
chicken broth
Instructions:
Preheat the oven to 375F.
Prepare the vegetables: chop the cabbage, dice the onion and chop the fresh parsley. Heat the olive oil in a large sauté pan over high heat. When it is hot, reduce to medium heat and add the diced onions, pepper and 1/4 teaspoon of the salt. Cook until tender, for about 3 minutes. Add the paprika and cook for 2 more minutes.
Add the ground beef, continually breaking it up in the pan and stirring to combine it with the onions and spices, 4 minutes. Move some of the beef mixture aside to make room for the tomato paste. Add the tomato paste and stir it in a small circle. When it darkens, stir it into the beef mixture. Add the fresh parsley and wine and cook 5 more minutes.
Pour the onion and beef mixture into a large bowl. Put the sauté pan back over the heat and add the cabbage, rice, remaining 1/4 teaspoon of salt and a sprinkling of black pepper. Stir until the rice begins to toast, 2 minutes.
Pour in the broth and cover. Cook until the cabbage wilts, 5 minutes, then remove the lid and let some of the liquid evaporate for 2 minutes.
Pour onion and beef mixture back into the pan with the cabbage and stir to combine. Pour the beef, cabbage and rice mixture into a casserole dish and cover tightly with aluminum foil. Bake until the rice is tender, 30 minutes. Top with cheese and additional fresh parsley.
Hungarian Beef And Cabbage Casserole
Equipment
- large sauté pan
- large bowl
- casserole dish
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 1/8 tsp fresh ground black pepper
- 1/2 tsp kosher salt
- 2 tsp paprika
- 1/8 tsp red pepper flakes
- 1 lb lean ground beef
- 1 tbsp tomato paste
- 4 tbsp chopped fresh parsley
- 2 tbsp red wine
- 1 head savoy cabbage, cored and thinly sliced
- 1 1/2 cups long-grain white rice
- 1/2 cup low-sodium chicken broth
Instructions
- Preheat the oven to 375F.Prepare the vegetables: chop the cabbage, dice the onion and chop the fresh parsley. Heat the olive oil in a large sauté pan over high heat. When it is hot, reduce to medium heat and add the diced onions, pepper and 1/4 teaspoon of the salt. Cook until tender, for about 3 minutes. Add the paprika and cook for 2 more minutes.
- Add the ground beef, continually breaking it up in the pan and stirring to combine it with the onions and spices, 4 minutes. Move some of the beef mixture aside to make room for the tomato paste. Add the tomato paste and stir it in a small circle. When it darkens, stir it into the beef mixture. Add the fresh parsley and wine and cook 5 more minutes.
- Pour the onion and beef mixture into a large bowl. Put the sauté pan back over the heat and add the cabbage, rice, remaining 1/4 teaspoon of salt and a sprinkling of black pepper. Stir until the rice begins to toast, 2 minutes.
- Pour in the broth and cover. Cook until the cabbage wilts, 5 minutes, then remove the lid and let some of the liquid evaporate for 2 minutes.
- Pour onion and beef mixture back into the pan with the cabbage and stir to combine. Pour the beef, cabbage and rice mixture into a casserole dish and cover tightly with aluminum foil. Bake until the rice is tender, 30 minutes. Top with cheese and additional fresh parsley.
Enjoy Hungarian Beef and Cabbage Casserole! Serve with sour cream if desired.
Serve with Lemon Granita for dessert.
