Hungarian Layered Savoy Cabbage

Savoy Cabbage and Ground Meat Casserole

This Savoy Cabbage Casserole is our family version. The most important spice of Hungarian Layered Savoy Cabbage (Rakott kelkáposzta) is carraway.

Cooked savoy cabbage/Photo: Myreille
Hungarian layered savoy cabbage casserole (Rakott kelkáposzta)/Photo: Myreille
Hungarian Layered Savoy Cabbage

Hungarian layered savoy cabbage casserole (Rakott kelkáposzta)

Savoy Cabbage and Ground Meat Casserole is an excellent dish.
Prep Time: 1 hour
Cook Time: 1 hour
Course: Main Course
Cuisine: Hungarian
Keyword: cabbage, layered food, rice
Servings: 4 people
Author: Myreille


  • glass casserole or baking dish
  • pan


  • 1 (smaller) savoy cabbage
  • 1 cup (uncooked) rice
  • 500 grams ground pork
  • 1 onion diced
  • 3 cloves garlic minced
  • ½ teaspoon carraway powder
  • pinch of ground black pepper
  • 1 tablespoon Hungarian paprika powder (sweet)
  • pinch of salt
  • 1 tablespoon sunflower (or canola) oil
  • 500 grams sour cream (Hungarian: tejföl)


  • At first cook the rice. Pick on the savoy cabbage into leaves and cook it in salted water.
  • Heat the vegetable oil in a large pan and add the diced onion and a pinch of salt. Cook slowly until the onions are clear and glassy.
  • Place ground pork in the pan, add the sweet (Hungarian) paprika powder, the minced garlic, the carraway powder, the ground black pepper and the salt. (Do not burn the paprika!)
  • Pour in just enough water to cover. Cover and cook it slowly for about 30 minutes.
  • Oil a medium size baking dish.
  • Put the one third of cooked savoy cabbage on the bottom, then spread half of the cooked rice and half of the cooked meat.Add a new layer of savoy cabbage, rice and meat and cover with the rest of the savoy cabbage.
  • Spread sour cream on top and bake it in preheated oven (190 °C) for about 30-35 minutes.


Put more sour cream on the Hungarian layered savoy cabbage on the plate.