Kale Leaves Stuffed with Goulash Meat and Rice

KALE LEAVES

STUFFED WITH GOULASH MEAT AND RICE

NORBERT JONAS | HUNGARY

A way of rethinking an authentic Hungarian dish, the casserole with kale. The Hungarian National Holiday of the 15th March ties back to the Revolution that took place between 1848-49 and was the beginning of the Hungarian War of Independence. This dish is inspired by the colours of the Hungarian flag. Stuffed cabbage itself is an authentic Hungarian dish that can be found in every corner of the country. This recipe contains meat, steamed rice and cabbage, and I was also able to use up all the remaining ingredients I found in my fridge.

SAVED FOOD Meat and Vegetables

INGREDIENTS SERVINGS 4

METHOD PREP 15 minutes

COOK 1 hour and 40 minutes

150 g Rice 0.5 litre Oil 0.03 kg Salt .03 kg Paprika .03 kg Balsamic Vinegar 0.002 kg Black Pepper, ground 0,001 kg Cumin, ground 0.02 kg Garlic, minced 0.25 kg Onion, chopped 0.6kg Excess Meat, diced (They used Beef Neck) 0.8 kg Kale 0.001 kg Red Pepper 0.01 litres Honey 0.03 litres Olive Oil Sour cream, optional 1. Fry the rice in some oil, carefully pour hot water in it then cook until soft and set aside.

2. Fry the chopped onions in oil with some salt, then when it is resting, add paprika and gradually add water to it until it is cooked ready.

3. Add diced beef meat, spice it with cumin, black pepper and garlic.

Keep adding water as it is boiling away until the meat is soft and ready.

4. Prepare the kale leaves by pouring salted water on them.

5. Cook the pepper in the oven for 20 minutes on 200°C. After cooling down, peel them down, dice them and mix them with some salt, honey, olive oil and a little balsamic vinegar.

6. Mix the rice with the stew and stuff into the the kale leaves, put them side by side onto an the oven pan.

7. Cook them for 20 minutes on 180°C.

8. Serve kale leaves with the cooled peppers.