Hungarian Cabbage Casserole

Ingredients

Cabbage

  • (1) 2 pound head of cabbage, bottom cut off & leaves pulled apart

Beef Mixture

  • 1 onion, diced
  • 4 garlic cloves, minced
  • 1/4 cup butter
  • 1 pound ground beef
  • 1 tsp ground sage
  • 1 tbsp smoked paprika
  • 1 tsp caraway seeds
  • 1/2 tsp salt
  • 1/2 cup bone broth

Rice Mixture

  • 2 cups rice, rinsed
  • 1 1/2 cups bone broth
  • 1 1/2 cups water
  • 1/2 tsp salt

Topping

  • 2 cups sour cream

Instructions

  1. Boil the cabbage leaves in salted water for 15-20 minutes, until soft, and drain.
  2. For the meat mixture, saute the onions & garlic in butter for 5 minutes over medium-high heat.
  3. Add in the meat & spices, and fry for 5 minutes.
  4. Add in the bone broth, cover, and simmer on low for 15 minutes.
  5. Place all of the rice ingredients in a small pot & bring to a boil.
  6. Once boiling, turn down the heat, cover, and cook for 12-15 minutes.
  7. Grease a 9 x 13 casserole dish and cover the bottom & sides of the dish with 2 layers of cabbage.
  8. Spread half of the rice on top, followed by half of the meat, and another layer of cabbage.
  9. Repeat: remaining rice, remaining meat, and cabbage.
  10. Spread the sour cream over top.
  11. Bake at 350 for 30-35 minutes.

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