Rakott Kel (“RAH-KOTT KELL”) literally means “layered Savoy cabbage,” Kel being the widely used short form of kelkáposzta.
It is a dish made by cooking the cabbage leaves in salty water, layering them with cooked rice and ground meat flavored with paprika, pouring sour cream on top and baking it in the oven. It is usually served with additional sour cream and fresh bread.
The photo above is of a “go and eat” serving of rakott kel purchased in February 2008 at the Eat & Go Étkezde in downtown Budapest.
