Layered cabbage

This recipe is based on the Hungarian version, however instead of meat, we use mushroom for the ‘porkolt’.

Ingredients:

1 small white cabbage

300 g green beans

250 g white mushroom

1/2 cup white or brown rice

1 small reg onion

1 tsp olive oil

1 teaspoon red paprika

250 g yoghurt

salt, pepper

1. First the ingredients need to be cooked separately. Cook the rice with doubble portion water (1 cup), a bit of olive oil, salt and pepper.
2. Peel each leaf of the cabbage as a whole, boil it in water until it’s tender.
3. Cut the green beans, mushroom and onion into smaller pieces. Heat the olive oil in a frying pan and add the onion, mushroom and beans in it. Add half a cup of water, the sweet red paprika and salt and pepper to taste. Cook for 5-10 minutes.
4. Pre-heat the oven at 200C. Slightly oil a pyrex dish and start layering the pre-cooked ingredients. First one layer of the cabbage, then rice, the mushroom-beans mixture and top it with yoghurt. Then make another layer of all, finishing with yoghurt on the top.
5. Cover the dish wth an aluminium foil and baked it in the oven for 45 minutes. Take off the foil after 30 minutes.

Enjoy!