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4
Medium
1 hr 50
By Nisha Katona
Published 2017
This is a genius Hungarian classic. It’s a fantastically quirky concept to us in Western Europe but in Budapest, it’s as common as goulash. It is also a great way to use up leftover rice. I like to use lamb but this works brilliantly with any minced/ground meat or even soy, if you are so inclined.
Beat the sour cream and egg in a mixing bowl. Leave to one side.
Separate the cabbage leaves, ensuring they come off in one piece as these will form your layers of ‘leaf lasagne’. Blanch these leaves in a large pan of boiling salted water, then drain. They should be limp and pliable.
Heat the oil in a wide saucepan and add the bacon. Once it has browned and rendered its fat, add