Layered leaf lasagne

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      1 hr 50

Appears in
Pimp My Rice: Over 100 inspirational rice recipes from around the world

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.


  • 400 ml/14 fl oz/1⅔ cups sour cream
  • 1


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