Rakott Káposzta


Layered Cabbage
as loved by all – and this can be made for more by doubling most of the ingredients and using a larger baking dish.

Ingredients

  • 1kg beef mince (can be mixed pork and beef)
  • Sunflower oil
  • 1 medium onion, diced
  • 2 tbsp paprika
  • 2 tbsp tomato paste
  • 1 tspn thyme & 1 tspn marjoram
  • salt & pepper
  • half a head of a large cabbage or 1 small
  • 2 tspn caraway seeds
  • 500 g lite sour cream
  • 2 cups of long grain white rice

    • Preheat oven to 180°C.

Directions


1. Cook diced onion in sunflower oil till glassy, add paprika and mix well.
2. Add minced meat and stir until well coated and browned.
3. Mix in tomato paste, salt, pepper, thyme and marjoram, and a little water – reduce heat and cook for about 45 minutes, with lid on – stiring occasionally.
4. While the mince is cooking shred the cabbage finely.
5. Put a generous amount of sunflower oil in a large fry pan and cook cabbage, stirring frequently, add caraway seeds – cook until soft.
6. Cook rice at any time.

To put together in a medium size backing dish (9″ x 12″):
1. Start with a thin layer of cabbage on the bottom of a baking tray.
2. Spread half the cooked mince over the top.
3. Spread half the cooked rice on the mince.
4. Spread the rest of the mince over the rice.
5. Spread the rest of the rice on the mince.
6. Layer the rest of the cabbage on top of the rice.
7. Cover generously with sour cream and sprinkle with paprika.

Cook in oven for about half an hour or so.

Update 2023 – So, in recent years I cheat and don’t layer that much. It is enough to pour all the mince on top of the bottom cabbage and distribute well around the pan, then same with all the rice, then cabbage and finish with sour cream and paprika.