Back from our hiking getaway in Wales. I'm full of the memories of the beautiful sceneries, colourful leaves, wild animals, challenging walks, see sheep climbing up to unbelievable heights, face to some rain and wind, feel lost at misty mountaintops... I love that autumn lasts a bit longer in the UK so you can enjoy its changes for a while. Here is the season with its lovely veggies and oven bakes. I didn't really like this dish when I was a child, regardless it is a typical choice for a cheap and earthy meal amongst Hungarians, but time has changed, and now this Layered Savoy Cabbage Casserole is one of my favourites.
- 400 g pork mince
- 50 ml olive oil from Reinos de Taifas
- 1 tsp salt
- 1 pinch black pepper, ground caraway seeds
- 1 garlic clove, pressed
- 1 tbsp sweet paprika
- 1 tbsp flour
- 400 ml water
- Small savoy cabbage, broke into leaves
- 1 tbsp salt
- 1000 ml water
- 1000 ml ice water
- 250 ml rice, cooked
- 250 ml crème fraîche
- Heat the olive oil in a frying pan.
- Add the pork mince together with the salt, pepper, garlic and ground caraway seeds.
- Cook the meat till it's cooked through.
- Add the sweet paprika, the flour then the water.
- Cook till the sauce thickens a bit.
- Fold in the cooked rice.
- Boil the water with the salt over high heat.
- Add the cabbage leaves and cook them for 5 minutes under the lid.
- Place the leaves into ice water. This way the leaves will stay beautifully green.
- Place some blanched cabbage leaves on the bottom of a baking tray with tall walls.
- Create a decent layer from the pork-rice mixture (use about half of it).
- Place some cabbage leaves on it, then cover it with crème fraîche.
- Add the other half of the pork-rice mixture, cover the top with nice cabbage leaves, brush the leaves with crème fraîche.
- Bake it at 180 °C for about 15-20 minutes. The top of the bake should look slightly golden brown.
- Serve it with chilled crème fraîche.
Do you have any leftover cabbage? Let's prepare a savoy cabbage stew for tomorrow lunch!