This delicious cabbage casserole recipe with rice and pork mince is an excellent alternative to stuffed cabbage rolls, not stuffed but layered. This recipe has many variations for all tastes, which I will exemplify in this post.
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Cabbage Casserole Recipe Variations
Like the stuffed cabbage, cabbage casserole has two basic variants: pickled cabbage and fresh cabbage. The fresh cabbage recipe, like the best-stuffed cabbage rolls recipe, is with chopped tomatoes and dill and usually in our family is made in summer.
The picked cabbage variant that we will do today is an autumn-winter version because it is made from homemade pickled cabbage. Today, if we find the picked cabbage or sauerkraut at the market, we can make the recipe anytime.
There is also the vegetarian version of cabbage casserole, where we can replace the minced meat with mushrooms.
What Ingredients do I Use?
This casserole cabbage recipe contains three essential ingredients, pickled cabbage, minced meat, and boiled rice.
These ingredients will be arranged in layers and cooked in the oven.
The amounts of ingredients regarding their proportions and number of layers depend on the tastes and habits.
Preparing the Ingredients
To begin with, we need to prepare the ingredients separately and, if possible, at the same time.
For this, fry in a pot about a cup and a half of rice in 50 ml oil. When the rice began almost translucent, add three cups of water and boil it—season with a teaspoon of sea salt and a vegetable mix for soups.
Just let the rice boil, and in this time, prepare the cabbage.
I need a giant picked cabbage about 1 kg, which I slice as thin as I can. Put one sliced onion and one grated carrot to fry in a pot with 100 ml of sunflower oil. When the onion begins translucently, put over the sliced pickled cabbage and cook them together, stirring sometimes.
Season with one teaspoon of freshly ground pepper and one teaspoon of ground caraway.
After the liquid evaporates, pour two cups of water and let the cabbage be made well.
After this, prepare the minced meat. I use 750 g pork mince, but you can make it with mixed pork and beef mince.
I start with cleaning and chopping two medium size onions.
Heat the sunflower oil to medium temperatures in a saucepan and put the onion to fry.
After two minutes, add the mincemeat over, and let it fry until the meat gets a colour.
Season with one teaspoon of freshly ground pepper, sea salt and a spoonful of Hungarian sweet paprika.
Add one tablespoon of tomato paste and half a cup of water and let it boil until the water evaporated.
Now, because all the ingredients are prepared and cooled slightly, I can assemble the preparation.
How to Layer the Ingredients in the Cabbage Casserole?
For this, I use a heat-resistant glass baking dish, which I grease with a bit of sunflower oil.
First, place half of the cooked cabbage in the first layer on the bottom of the tray.
Continue with the second layer, putting half of the boiled rice.
The third layer will be the mincemeat, I put all the quantity.
The fourth layer will be rice again, the other half quantity.
Finish with the other half of the cabbage, always on the top of the dish.
Above I pour 300 ml of sour cream, which will give an exceptional taste and colour to the dish.
Cover it with aluminium foil and put the baking dish in the preheated oven at 200 Celsius (392 F) for about 15 minutes.
Then, remove the foil and put it back for about 10 minutes until it got a golden colour.
That's it! That was my delicious cabbage casserole recipe, ready to serve.
We Can Serve the Casserole
You can serve it warm, with a spoon of sour cream or Greek yoghurt on top, which will be delicious.
I suggest you try and enjoy this delicious cabbage casserole recipe, and if you like it, I recommend more cabbage recipes from our blog:
- Cabbage Soup With Pork Meat
- Beef and Cabbage Stew Recipe
- Best Hungarian Stuffed Cabbage Rolls Recipe
- Vegan Cabbage and Pasta Recipe
- Turkey Cabbage Stew Recipe
- Pork and Sauerkraut Goulash
And don't forget to follow us on our Facebook, Twitter, Instagram and Pinterest pages!
Cabbage Casserole Recipe-With Rice and Pork Mince
Equipment
- 1 Saucepan
- 1 Frying Pan
- 1 glass oven tray
- 1 Soup Pot
Ingredients
- 1 kg sauerkraut
- 750 g pork mince
- 1.5 cup rice
- 3 pcs onions
- 1 pc carrot
- 150 ml sunflower oil
- 2 teaspoon sea salt
- 1 tsp dried vegetable mix
- 2 teaspoon ground pepper
- 1 teaspoon caraway
- 1 tablespoon paprika
- 1 tablespoon tomato paste
- 300 ml sour cream
Instructions
- Fry in a saucepan about a cup and a half of rice in 50 ml of sunflower oil. When the rice begins almost translucent, add three cups of water and boil it—season with sea salt and vegetable mix for soups.
- Slice the cabbage as thin as you can. Put one chopped onion and one grated carrot in a pot with 100 ml of sunflower oil to fry. When the onion begins translucent, add the sliced pickled cabbage and let them cook together, stirring sometimes.
- Season with one teaspoon of freshly ground pepper and one teaspoon of ground caraway. After the liquid evaporates, pour two cups of water and let the cabbage be made well.
- Chop two medium-size onions and put the onion to fry with little sunflower oil in a frying pan.
- After two minutes, put the mincemeat over and let it fry until the meat gets a colour and season with a teaspoon of freshly ground pepper, sea salt and a spoonful of Hungarian sweet paprika.
- Add one tablespoon of tomato paste and half a cup of water and let it boil until the water evaporated.
- Take a baking dish, grease with sunflower oil, and place the bottom half of the cooked cabbage in the first layer. Continue with the second layer, putting half of the boiled rice. The third layer will be the meat, and the fourth layer will be rice again. Finish with the other half of the cabbage; this will always be on top. On the top, pour the sour cream.
- Cover with aluminium foil and put the dish in the preheated oven at 200 degrees for about 15 minutes. Then remove the foil and put it back for about 10 minutes until it got a golden colour.
Notes
Nutrition
Tips
Pork mince can be replaced with mixed pork and beef mince, and the vegetarian with mushrooms.
Nightwulf29 says
Im not the biggest fan of cabbage, but I'll admit Im starting to get hungry after reading this post. This recipe seems pretty easy to do and the stages of making the dish are really well done. At least I can tell Im doing it right by looking at the pictures and comparing it to what I have. I'll have to give this recipe a try in the very near future. Great post!
Timea says
Thanks for the appreciation, I recommend this recipe.
MariaSHC says
I am Asian so I will try most recipes with rice in it. Cabbage is a staple vegetable in Filipino cooking usually stir-fried or boiled. I haven't seen a recipe combining your ingredients though. I will try it with beef mince and sour cream instead of yoghurt. I'll save yoghurt for another attempt. For the mushroom vegan version, are there any adjustments to the basic recipe?
Timea says
Yes, Maria the mushrooms are chopped and sautéed with one chopped onion, about 10 minutes.
Viktor says
It's a wonderful dish, easy to make - you need to take your time though -, but the reward is definitely worth it! I'll make it a staple dish and will try out the mushroom version as well! Yummy!!!
Laci says
Thanks, Viktor, it is true, it has the same ingredients as the stuffed cabbage, except that they are layered.
Viktor says
It's a wonderful dish, easy to make - you need to take your time though -, but the reward is definitely worth it! I'll make it a staple dish and will try out the mushroom version as well! Yummy!!!
Viktor says
It's a wonderful dish, easy to make - you need to take your time though -, but the reward is definitely worth it! I'll make it a staple dish and will try out the mushroom version as well! Yummy!!!