Layered cabbage pie with ground pork and rice

Tip: tap a step to mark it as done.

1. Blanch the tomatoes in hot water, peel them, and chop finely. Finely dice the onion and add the grated celery root and crushed garlic. Mix everything with the rinsed rice, pepper, salt, caraway seeds, and ground pork. Pour in 100 ml of the broth and refrigerate for about 20–30 minutes.

2. Meanwhile, cook the individual cabbage leaves in salted water until tender. Line a cake pan with parchment paper or aluminum foil, then place a cooked cabbage leaf on the bottom and cover with a layer of the meat and rice mixture.

3. Continue alternating cabbage leaves and layers of the meat mixture until all the leaves and filling are used. Drizzle each layer of filling with a little of the remaining broth to keep the pie moist.

4. Cover the pan with aluminum foil and bake in an oven preheated to 190°C (375°F) for about 50 minutes. Sprinkle the pie with the grated cheese and bake for another 10 minutes. Serve hot with cold sour cream or plain yogurt.

Tip: To separate the leaves easily, remove the core and submerge the whole cabbage in boiling water, peeling off the outer leaves as they soften. Set the pan on a baking sheet to catch any juices that might leak out.

This recipe was translated from the Slovak original: Kapustový koláč s mletým mäsom a ryžou