Pâté in Savoy Cabbage Torda Style

Tordai Kelpástétom

Preparation info

  • 4 to 6

    servings
    • Difficulty

      Medium

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 3 pounds Savoy cabbage
  • ½ cup uncooked rice
  • 1 roll

Method

  1. Preheat the oven to 325°F. Cut out cores of cabbage and wash the heads well. Cook in salted water until half done. Drain.
  2. Separate cabbage leaves, and cut out thick ribs.
  3. Cook the rice in 1