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 sweet (Hungarian) paprika powder
  • 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.