Stuffed savoy cabbage halves

Name: Stuffed savoy cabbage halves
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Hungarian
Ingredients: 6 small heads savoy cabbage, halved; 750 g pork, roasted and ground; 150 g rice; 300 ml strong beef broth (homemade or from a cube); 2 eggs; salt, pepper; 50 g butter, plus extra for the dish; a handful of breadcrumbs; 4 tbsp sour cream, plus extra for the top; 100 ml sweet cream

Time: 1 hr 30 min (about 45 min hands-on)6 servingsapprox. 590 kcal / serving (estimated)approx. 29 g protein / serving

Stuffed savoy cabbage halves (illustration)

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Method

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Halve the cabbage heads and cook in salted water for about 10-12 minutes until the leaves soften but the head still holds its shape.
Drain and let cool, then carefully hollow out the center to make a bowl-shaped cavity - set the scooped-out part aside.
Roast the pork, let it cool, and grind it.
Fry the rice in lard until translucent, pour in the broth, and steam covered for about 10 minutes until half-tender.
Mix with the ground meat and the eggs, season with salt and pepper - if any of the scooped-out cabbage is left over, chop it and mix it in too.
Line the bottom of a buttered baking dish with pats of butter, sprinkle with breadcrumbs, and drizzle over half the sour cream.
Arrange the stuffed cabbage halves on top, in a row.
Dot with more pats of butter, sprinkle with more breadcrumbs, then pour over the remaining sour cream and the sweet cream.
Bake in a preheated oven at 190-200°C until golden brown, about 35-40 minutes.
Serve immediately, straight from the baking dish.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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