Name: Layered leaf lasagne
Prep time: 35 min
Cook time: 1 h 15 min
Total time: 1 h 50 min
Yield: Serves: 4
Cuisine: Hungarian
Ingredients: 200 g/7 oz/2½ cups golden breadcrumbs; 55 g/2 oz/scant ⅔ cup long-grain white rice, rinsed and drained; salt and freshly ground black pepper; 400 ml/14 fl oz/1⅔ cups sour cream; 1 egg; 115 g/4 oz smoked bacon, finely diced; 1 tsp paprika; 1 Savoy cabbage, trimmed and cored; 3 tbsp sunflower oil, plus extra for greasing; 600 g/1 lb 5 oz minced/ground lamb; 2 onions, finely chopped; 2 garlic cloves, crushed; 1 tbsp plain/all-purpose flour; 300 ml/10½ fl oz/1¼ cups vegetable stock; ¼ tsp dried marjoram

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 50

Appears in

Pimp My Rice

By Nisha Katona

Published 2017

About

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.

Ingredients

400 ml/14 fl oz/1⅔ cups sour cream
1

Method

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