This recipe is derived from the original Hungarian dish called “Rakott kel” – Cabbage Casserole. I was and still very found of this dish, so I replaced the minced meat with a low histamine veggie sauce to make a new version, which can be enjoyed for people with various intolerances. This recipe is also gluten/lactose free. It takes some time to prepare, but believe me it’s worth it!! 🙂
Prep time: 55 min
Cook time: 45 min
Ingredients (serves 5-6):
1 kg Chinese cabbage
250 g Rice (uncooked)
500 g Sweet potato
500 g Zucchini
1 Big onion
3 Cloves of garlic
1 Paprika
200 g Creme fraiche
150 ml Lactose free cream
40 g Parsley
200 g Young cheese
Step by step instructions:
1. Peel the cabbage leaves, carefully not to break them and wash them. Put them in a big bowl and cook them for approx 30 minutes until they soften.
2. Peal the veggies and slice them
3. Fry the onions with the paprika and garlic for about 5-7 minutes, add the sweet potato, salt, pepper, paprika and cook for 10 minutes.
4. Add zucchini, parsley, cook for another 30 minutes.
5. Meanwhile cook the rice (I fry the rice before on some olive oil for 5 minutes. Then add water, broth, cook until water is evaporated and put it in 2 cloth and lave it rest.)
6. Once the cabbage is cooked, rinse it and put it aside to cool down.
6. The ragout is ready when the sweet potato is kinda falling apart and the sauce thickens.
7. Mix the creme fraiche with the cream, add the rest of the parsley, salt pepper.
8. We have now all the ingredients of our casserole ready.
7. Layer the ingredients in sauce/rice/cabbage/cream order 3 times.
8. Bake for 40 min than add cheese and grill for 5 min on maximum heat.
Serve with additional cream fraiche
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