Best 2 Hungarian Rakott Kaposzta Cabbage Casserole Recipes

Indulge in the extraordinary flavors of Hungarian Rakott Kaposzta, a captivating dish that seamlessly blends the richness of stewed cabbage with the comforting warmth of spiced minced meat and rice. Experience the perfect balance of sweet and sour notes, complemented by the delightful tartness of sour cream. Discover the culinary secrets behind this beloved casserole, including a traditional version that stays true to its roots and a vegetarian variation that caters to diverse dietary preferences. Embark on a culinary journey to savor the essence of Hungarian cuisine with this versatile and delectable dish.

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HUNGARIAN RAKOTT KAPOSZTA, CABBAGE CASSEROLE

Hungarian Rakott Kaposzta, Cabbage Casserole image

This is a wonderful casserole especially served with spatzle and cucumber salad (both recipes are on Zaar under separate postings. This is a really inexpensive dinner to make and very good. It is tastiest if you make it one day refrigerate it and then reheat in a 325F until heated through

Provided by Bergy

Categories Cheese

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup butter
2 onions, cut in wedges
6 garlic cloves, minced
1 teaspoon caraway seed
8 cups firmly packed green cabbage, 1 inch pieces
1/2 cup fresh dill, chopped
1 tablespoon Hungarian paprika
2 potatoes, thinly sliced
8 ounces feta cheese, crumbled
3 apples, peeled, cored and thinly sliced
1/4 cup wine vinegar
sour cream or yogurt

Steps:

In a large skillet, medium heat, fry the onions and garlic in the butter until golden.
Add caraway seeds.
Stir in the cabbage and mix well, add a few teaspoons of water and cook until the cabbage has just turned bright green.
Stir in the dill and half the paprika.
Place half the cabbage mixture in a 13x9" casserole dish, then put a layer of potato, cheese and apples.
Cover with remaining cabbage mixture.
Sprinkle with the vinegar and dust with the remaining paprika.
Bake covered for 45 minutes 325F oven.
Uncover and bake until the casserole is lightly brown, approximately 15 minutes.
Let cool for a few minutes and serve with sour cream or yogurt on the side.

KOLOZSVARI RAKOTT KAPOSZTA

Kolozsvari Rakott Kaposzta image

This is the specialty from here in Cluj. The Romanian name is Varza a la Cluj. It's a heavy dish good for the winter. Truly delicious but somewhat complicated. For the more authentic version use pickled cabbage.

Provided by Transylmania

Categories One Dish Meal

Time 2h30m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

3 lbs cabbage, finely shredded (half or all should be pickled cabbage)
2 tablespoons butter
1 lb ground meat (pork is best)
1 onion, minced
2 garlic cloves, minced
3 tablespoons Hungarian paprika
salt and pepper
1 teaspoon ground caraway
1/2 cup minced fresh dill
1 cup rice
2 cups sour cream
1 (6 ounce) can tomato paste

Steps:

In a large pot melt 1 tbl. of the butter over medium heat. Add the cabbage, some salt and pepper, and 1 tbls. paprika. Saute for about 15 minutes, or until it softens a bit.
Set aside when finished.
While the cabbage is cooking,in a saucepan cook the 1 cup of rice in 2 cups of salted water. Set aside when finished.
Combine the meat with onion, garlic, half the dill, salt and pepper, and 1 tbl. paprika. Set aside.
Preheat the oven to 375.
In a large baking dish or casserole, melt the other 1 tbl. of butter. Put down 1 third of the sauteed cabbage.
Over the cabbage layer half of the rice, then half of the meat, then half of the sour cream. Put down another third of the cabbage then layer the other half of the rice and meat. Over the meat sprinkle the remaining paprika, the caraway, and some salt and pepper. Cover this layer with the remaining cabbage.
Spread the remaining sour cream over the cabbage and pour 1 cup of water into the casserole. Let this seep to the bottom.
Combine the tomato paste with 1/2 cup of water, to make a relatively thick sauce. Cover the whole casserole with this.
Bake the cabbage at 350 for about 90 minutes. The top should be a bit crusty and browned and there should be some bubbling.
Serve this with bread, pickles, and sour cream on top.

Tips:

When choosing cabbage for rakott kaposzta, opt for a firm, heavy head with tightly packed leaves. Avoid heads with wilted or yellowed leaves.
To shred the cabbage easily, use a sharp knife or a food processor fitted with a shredding blade. You can also use a mandoline slicer.
Be sure to rinse the rice thoroughly before cooking. This will help to remove any excess starch and prevent the rice from becoming gummy.
If you don't have ground pork, you can substitute ground beef or turkey.
Feel free to adjust the amount of paprika to your taste. For a milder flavor, use less paprika. For a spicier flavor, use more.
Rakott kaposzta is a versatile dish that can be served as a main course or a side dish. It is also a popular dish to serve at potlucks and holiday gatherings.

Conclusion:

Rakott kaposzta is a delicious and hearty Hungarian casserole that is perfect for a cold winter day. It is made with shredded cabbage, rice, ground pork, and a flavorful paprika sauce. The cabbage is first braised until tender, then combined with the other ingredients and baked in a casserole dish. The result is a comforting and flavorful dish that is sure to please everyone at the table.