Day-By-Day -Travel in Traditional Hungarian Foodies

Casserole with kale – Rakott Kelkáposzta

Served for 6 person, Preparation time: 75 mins.
1.5kg kale, salt, 50dkg minced meat, 20dkg rice, cooking oil, pepper, 1pc red pepper, 1n glass of sour cream, 3head onions, 1mk ground black pepper, 1pc red pepper, seasoning.
Preparation: The cabbage torso is cut out, then the cabbage is cut into large pieces and cooked in salted water for 15-20 mins. Strain the water from it, squeeze the cabbage loosely. Stir the rice in the usual way in 2 parts water. Chop the onion. Saute the onion on the oil, add the meat, salt, pepper and simmer until its own juice is cooked through. Sprinkle with paprika and simmer until soft under a little water. Place half of the cabbage on the bottom of a baking sheet, spread over most of the steamed rice, smear with sour cream, then add the meat, layer again with rice, and finally cover with the remaining cabbage and sprinkle with sour cream.
Bake in the oven at 180 C Degrees for 35-40 minutes.

May read more about other traditional  Hungarian dishes by visiting previous recipe @ “Q” & “A” Culinary Heritage Into Hungarian Kitchen. 

© by Aggie Reiter

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