Summer cabbage casserole

Ingredients:

• one medium-sized cabbage (approx. 1.5kg), salt, 3 tomatoes, 3 yellow peppers (Hungarian wax pepper), 500g minced leg or shoulder of pork, or turkey thigh fillet, a handful of cooked rice, 1 tsp fine ground red paprika, 2-3 scallions, ground black pepper, 1-2 tsp Univer mild Piros Arany (part of it may be hot), 100g cooked smoked pork neck, 350g sour cream
• for greasing the baking tray: 2 tbsp oil, breadcrumbs

1. Cut the cabbage in four, remove the core and then cut into slices about as thick as a little finger. Cook it in slightly salted boiling water for about 15-20 minutes – not too tender but still slightly firm – then strain, the water should drip out while the cabbage cools down. Remove the tomato cores and then dip the tomatoes for a few seconds into boiling water (this may be the water in which the cabbage is being cooked), then skin them. Remove the core from the peppers. 

2. Place meat and rice into a bowl. Mix these with the red paprika, the finely chopped scallions (including the stems), 1/2 tsp pepper, Piros Arany, a level tsp salt and the finely diced cooked smoked pork neck. 

3. Coat a medium-sized baking dish with oil and sprinkle it with breadcrumbs. Spread a third of the cooled cabbage into the dish. Place half of the sliced tomatoes and green peppers on top, add salt and pepper. Splash a little sour cream on top. Spread half of the meat and rice mixture evenly on top. Cover this with a third of the cabbage and the remaining meat and rice. Another layer of peppers and tomatoes is next, then add salt and pepper, pour over some sour cream and then cover the lot with the remaining third of the cabbage. Cover the whole dish completely with the remaining sour cream.

4. Bake for up to an hour in a medium-hot oven. Take your casserole out of the oven, let it rest for about 10 minutes and then cut blocks of it to serve. Some more sour cream may be added, to taste.