Transylvanian Layered Cabbage

Erdélyi rakott káposzta


400 g/14 oz lean pork, 200 g/8 oz smoked sausage, 100 g/4 oz smoked bacon, 1 kg/4 oz sauerkraut, 100 g/4 oz rice, 3 hardboiled eggs, 2 chopped onions, 200 ml/2 third pint sour cream, 1 teaspoon paprika, 1 tablespoon lard, salt


Boil the rice in a slightly salted water and leave aside. Fry the onions until transparent, remove from the heat and season with paprika. Add the diced meat, stir well then braise for about 20 minutes.

Spread about a third of sauerkraut in the vbottom of a large fireproof dish, cover with half the rice, half the meat, then with slices of sausage and hardboiled egg. Build up in layers until all the ingredients are used up, the last layer being sauerkraut. Cover with sour cream and then with thin slices of smoked bacon. Cover the dish and bake in a moderate oven (180 C/350 F). After 20 minutes remove the lid, bake a further 35-40 minutes until the rice has absorbed the gravy and the bacon is crisp.

Recommended wines

Csongrádi kadarka, Villányi kadarka

Edited by: János Mohácsi (