Hungarian cabbage and minced meat casserole with rice

Ingredients for 4 servings:

• 800 g minced meat
• 1 onion(s), chopped
• 10 g paprika powder
• 200 g rice
• 800 g savoy cabbage or white cabbage
• 300 ml sour cream
• salt and pepper
• marjoram
• Caraway powder
• Clarified butter
• 400 g tomatoes, chopped
• 20 g tomato paste
• broth
• butter
• Breadcrumbs for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Cut the cabbage into square pieces with sides measuring 3-4 cm and blanch in boiling salted water. Then fry the cabbage briefly and quickly. Cook the rice in the salted water until not completely tender. Lightly fry the chopped onions in a pan in hot fat until golden yellow. Remove the pan from the heat, first stir in the paprika and tomato paste, then add a little broth. The paprika powder doesn’t tolerate high heat and would burn on the hot stovetop, resulting in a bitter taste. Bring the liquid to a boil on the hot stovetop, stir in the ground meat, and season with salt and pepper. Brown the ground meat until the liquid and the meat’s own juices have evaporated. Add the chopped tomatoes and simmer for 15 minutes. Remove the pan from the heat, stir in the cooked rice, and season with salt and pepper, and if desired, marjoram and ground caraway. Brush the inside of a baking dish with warmed butter, sprinkle with breadcrumbs, and cover with a layer of savoy cabbage. Place a layer of minced meat filling on top, then top with cabbage leaves. Spread the sour cream on top. Bake in an oven preheated to 150°C (300°F) for 30 minutes. Serve with plenty of sour cream!