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Hungarian Food - Transylvanian Layered Cabbage
Transylvanian Layered Cabbage
Where is Transylvania and who are the Szekelys?
Transylvanian Layered Cabbage
(Erdélyi Rakott Káposzta)
Transylvania is currently located in central Romania but at one time it was part of the Hungarian Empire. The Hungarian name for Transylvania is Erdély.
About 20 percent of its population is still Hungarian concentrated predominantly in a region called Szekely. This recipe comes from that area and hence the confusing name. As usual rakott means layered and káposzta means cabbage (in this case sauerkraut).
In this recipe, sauerkraut is layered with ground pork, cooked rice, sausage and bacon. The process is repeated and then a final layer of sauerkraut is added and it is all covered with sour cream and baked for an hour in a 350 F oven.
There are many variations on this basic recipe including substituting fresh cabbage for sauerkraut and substituting various meats for the ground pork. (spare ribs, smoked pork chops, goose liver, ham etc.)
1 Lb. of Lean Ground Pork
8 Oz. of Kielbasa thinly sliced
4 Oz. of Bacon cut into ½ inch strips
2 Large Onions coarsely chopped
2 Lbs of Sauerkraut drained and rinsed several times
2 Cloves of Garlic peeled and finely chopped
1 Tablespoon of Hungarian sweet paprika
½ Cup of Uncooked Rice
1 Cup of Chicken Broth
8 Oz. of Sour Cream
¼ Cup of Milk
- Preheat the oven to 350 F.
- Cook the rice in the chicken broth for 10 minutes and let it sit covered until you need it.
- In a large frying pan sauté the bacon until it is almost crisp and then stir in the sliced sausage, Remove both to another dish with a slotted spoon.
- In the same pan, sauté the chopped onion for 5 minutes, add the ground pork and cook for an additional 15 minutes breaking up the pork into small lumps.
- Remove the pork mixture from the heat and stir in the paprika and garlic. Drain off any excess fat if necessary.
- Spray a large baking or casserole dish with oil and cover the bottom with one third of the sauerkraut, add half of the pork mixture, half of the rice and all of the sausage with bacon.
- Sprinkle it with half of the sour cream mixed with milk.
- Add the second third of the sauerkraut and the remaining meat and rice.
- Finally, spread the last of the sauerkraut and the remaining sour cream-milk mixture and bake uncovered for one hour at 350 F.
How to Make a Sausage and Sauerkraut Casserole
Hungarian Layered Cabbage
Cluj-Napoca in Transylvania
Transylvania - Currently centered around Cluj-Napoca, Romania
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