Hungarian Rakott Kaposzta, Cabbage Casserole

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“This is a wonderful casserole especially served with spatzle and cucumber salad (both recipes are on Zaar under separate postings. This is a really inexpensive dinner to make and very good. It is tastiest if you make it one day refrigerate it and then reheat in a 325F until heated through”
READY IN:
1hr 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet, medium heat, fry the onions and garlic in the butter until golden.
  2. Add caraway seeds.
  3. Stir in the cabbage and mix well, add a few teaspoons of water and cook until the cabbage has just turned bright green.
  4. Stir in the dill and half the paprika.
  5. Place half the cabbage mixture in a 13x9" casserole dish, then put a layer of potato, cheese and apples.
  6. Cover with remaining cabbage mixture.
  7. Sprinkle with the vinegar and dust with the remaining paprika.
  8. Bake covered for 45 minutes 325F oven.
  9. Uncover and bake until the casserole is lightly brown, approximately 15 minutes.
  10. Let cool for a few minutes and serve with sour cream or yogurt on the side.

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