Hungarian Beef & Cabbage Casserole
December 21, 2009
I had one last green cabbage left from my farm share, and I used it in this Hungarian Beef and Cabbage Casserole I found on Cookthink. I often find nice recipes on this site, but I don’t see too many people mentioning it online — it’s funny how some recipe sites catch on and others don’t seem to.
Although the recipe calls for a savoy cabbage, I used a green cabbage instead. Savoy cabbage leaves are more loosely packed, and so I think that I wound up using at least half again more cabbage than the recipe calls for. I also used a full cup of vegetable broth, double what the recipe required. Otherwise, I followed it as written, both in ingredients and preparation. The casserole fills a 9 x 13 casserole dish all the way to the top.
All the grown-ups loved it! The cabbage from my CSA is consistently delicious and buttery, and it was so good in this dish. It reminded me a little of a cross between goulash and stuffed cabbage. A little extra chopped parsley sprinkled on top helps this otherwise very blah-looking meal pop.
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I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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1 Comment
1.
magpie | December 22, 2009 at 9:58 am
sounds delicious.
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