Recipe

		Robi’s Hungarian Layered Cabbage Casserole
		Serving Size - 8
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

1 large green cabbage, leaves separated

1/2 lb pork

1/2 lb turkey

1 large onion, finely chopped

4 cloves garlic, minced

2 tablespoons olive oil

6 teaspoons paprika

4 teaspoon marjoram

1 teaspoon cumin

2 tablespoon tomato paste

pinch of salt & pepper

1 cup uncooked jasmine rice

16 oz sour cream

1 cup parmesan cheese

2 cups chicken stock

PREPARE THE CABBAGE: Bring a large pot of salted water to a boil. Add the cabbage leaves and blanch them for 2-3 minutes until they are pliable. Drain and set aside. Cook the rice in chicken stock, set aside PREPARE THE MEAT MIXTURE: In a large skillet, heat the oil over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and cook for another minute. Add the ground meat, breaking it up with a spoon, and cook until browned. Stir in the 4 tsp paprika, salt, black pepper, marjoram, cumin, tomato paste, add enough water to cover the meat mixture and simmer for 15 min. Mix in the cooked rice and remove from heat. SOUR CREAM: In a bowl place sour cream and stir in 2 tsp paprika. ASSEMBLE: Preheat oven to 350 degrees In a large baking dish, grease the bottom then place a layer of cabbage leaves on the bottom of the dish. Spread a layer of the meat mixture on top of the cabbage leaves.Dab the sour cream & spread a thin layer evenly over the casserole Repeat the layers, ending with a layer of cabbage on top. Cover with foil and bake for 30 min, remove foil then spread parmesan on top then continue to back for 15-20 minutes until the top is golden and bubbly. Let casserole rest for a few minutes before serving.