HUNGARIAN LAYERED SAVOY CABBAGE authentic traditional quick and easy / RAKOTT KELKÁPOSZTA

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner and healthier.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor without dairy.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is a protein-rich alternative.

Boil water in a large stockpot with 1 teaspoon of salt.

Cut the large head of cabbage in half.

Rinse the cabbage in a colander and then cook it in the boiling water until al dente, about 5-7 minutes.

Drain the cabbage using a colander and set it aside, being careful with the hot water.

Sauté the chopped onion in 1 teaspoon of vegetable oil until translucent.

Add the ground beef to the onions and cook until browned, about 5-7 minutes.

Stir in 1 teaspoon of sweet paprika, 1 teaspoon of salt, and 1 teaspoon of ground black pepper to the meat mixture.

Prepare a heat-resistant glass dish for layering.

Layer half of the cooked cabbage in the bottom of the dish.

Spread half of the meat mixture evenly over the cabbage.

Add another layer of cabbage on top of the meat mixture.

Spread the remaining meat mixture over the second layer of cabbage.

Top with the remaining cabbage to finish the layering.

In a bowl, mix 1 cup of low-fat sour cream with 1 cup of grated skim milk mozzarella cheese and 4 teaspoons of vegetable oil.

Spread the sour cream and cheese mixture evenly over the top layer of cabbage.

Preheat the oven to 350 degrees Fahrenheit.

Bake the layered dish for about 50 minutes until the top is golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens