Updated: November 19, 2025

The recipe below was inspired by this one I came across on my friend’s Pinterest: Lasagne mit Wirsing, Hackfleisch und Kartoffeln (Lasagna with Savoy Cabbage, Ground Beef, and Potatoes). Since I had made Hearty Cold-Weather Cabbage Rolls just the week before, I wanted to make something different with the leftover cabbage.

I liked the ingredient combination in the found lasagna recipe, but I made substitutions such as using rice paper as layers instead of lasagna noodles (they are the perfect size for a springform pan), sour cream instead of Béchamelsauce, and added beef stock to the ground beef mix for more moisture (chicken stock can be used as well). I also used less cheese.

When I first published this recipe, I used heavy cream and found it leaked through the springform pan. This time, I added baking paper to the bottom and used sour cream with some Crème fraîche, but found the sour cream spread more easily. It held together perfectly. (Note, some of the pics below are from the original publication and don’t include the baking paper.)

This makes three layers of the ingredients, and you will likely have leftover potatoes and ground beef mixture, which is excellent for other uses. The ground beef, with its warming curry flavour, would be perfect for nachos or delish on its own.

The two layers of rice paper on the top turned out crunchy, like those prized crispy lasagna pieces everyone fights over.

In the end, it turned out pretty good – a sign of success was the teenage son having seconds.

Ingredients:

• 300g potatoes, peeled
• 2 Tbsp olive oil
• 500g ground beef
• 1 garlic clove, minced
• 70g cabbage leaves (about 4), chopped (I used Wirsingkohl/Savoy cabbage)
• 2 Tbsp sweet paprika
• 1 Tbsp cumin
• 1 cup of beef or chicken stock
• 200g sour cream
• 1Tbsp (14g) butter, melted (I put the butter in a glass Pyrex measuring cup and put it in the preheated oven while assembling the pie, as I don’t like using the microwave)
• 100g grated cheese of your choice (I used young Gouda)
• 5 rice papers
• Grated parmesan (optional, QB)
• Salt and pepper (QB)

Instructions:

1. Preheat your oven to 180°C (350°F).
2. Boil the potatoes in salted water for 10-12 minutes. Drain, cool, and slice.
3. While potatoes are cooking, heat olive oil in a frying pan. Add ground beef and brown. Add garlic, cabbage, paprika, and cumin, and sauté until fragrant. Then add beef (or chicken) stock and cook for about 10 minutes until the stock is absorbed. Check and add salt/pepper. Remove pan from heat.
4. Layer a round springform pan with baking paper.
5. Soften a rice paper in hot, but not boiling water.
6. When the rice paper is softened, lay it on a dishtowel to absorb the excess water.
7. Form the rice paper on the bottom of the cake pan.
8. Add a layer of sliced potatoes, then grated cheese, then the ground beef mixture, and top with a few spoons of sour cream, spreading it evenly. Gently pat the toppings down.
9. Soften another piece of rice paper, lay it on top of the layer, and repeat steps 7 and 8.
10. Soften two more pieces of rice paper for the top layer, and brush with melted butter.
11. Bake for 20 minutes. Remove from oven and add grated parmesan if using. Return the pan to the oven and bake for another 20 minutes.
12. Let it stand for 5 minutes before unclasping the pan to remove the circular wall. Slice and serve.