Hungarian Layered Cabbage

Prepare the Cabbage: Separate the cabbage leaves, rinse them thoroughly, and remove the tough ribs by slicing along the center of each leaf. Discard the ribs. Bring a large pot of salted water to a boil. Add the cabbage leaves and cook until tender, about 15-20 minutes. Drain well. (Time: 25 minutes)

Preheat Oven: Preheat your oven to 350 degrees F (180 degrees C). Grease an 8x11-inch baking dish to prevent sticking.

Sauté Aromatics: Heat 1 tablespoon of vegetable oil in a skillet over low heat. Add the diced red onion, minced garlic, and a pinch of salt. Cook, stirring occasionally, until the onions become soft and translucent, approximately 3 minutes.

Cook the Pork: Add the ground pork to the skillet. Season with sweet paprika, salt, and pepper. Cook, breaking up the pork with a spoon, until browned, about 5 minutes. Pour in 1/3 cup of water, cover the skillet, and simmer until most of the water has evaporated, around 15-20 minutes.

Prepare the Rice: In a saucepan, heat 1 teaspoon of vegetable oil over medium heat. Add the uncooked white rice and toast, stirring constantly, until the grains are shiny, about 1 minute. Pour in 1 1/2 cups of water and add a pinch of salt. Bring to a boil, then cover the pot and reduce the heat to low. Cook until the rice is tender and all the water has been absorbed, approximately 15-20 minutes. Remove from heat.

Layer the Casserole: Line the prepared baking dish with half of the cooked cabbage leaves. Spread half of the cooked rice over the cabbage, followed by half of the cooked pork mixture. Repeat the layers with the remaining cabbage, rice, and pork, finishing with a layer of cabbage on top.

Top with Sour Cream: Spread the sour cream evenly over the top layer of cabbage, ensuring it covers the entire surface.

Bake: Bake in the preheated oven until the casserole is heated through and the sour cream is lightly browned, about 30-35 minutes. Let it rest for a few minutes before serving. (Time: 35 minutes)