prep time: 10 MINUTES
cook time: 1 HOUR 30 MINUTES
total time: 1 HOUR 40 MINUTES
Rakott kaposzta is a Hungarian sauerkraut or pickled cabbage casserole, it is a homestyle recipe that passes more than a passing resemblence to the flaovurs of stuff cabbage.
Ingredients
For the Sauerkraut Layer:
- 500g (2¾-3 Cups) Sauerkraut
- 1 Tbsp Cooking Oil
- 3 Garlic Cloves
- 50g (⅓ Cup) Pepperoni or other Dried Sausage
- 100g (⅔ Cup) Onion
- ½ Tsp Salt
- 125ml (½ Cup) Water
For the Pork and Rice Layer:
- 100g (½ Cup) Basmati Rice
- 500g (17oz) Minced Pork
- 1 Tbsp Oil
- 100g (⅔ Cup) Onion
- 3 Garlic Cloves
- 100g (½ Cup) Smoked Bacon Lardons
- 1½ Tbsp Sweet Paprika
- 1 Tbsp Caraway Seeds
- ½-¾ Tsp Salt (Plus extra for boiling the rice)
- ½ Tsp Black Pepper
For the Sour Cream Topping:
- 125g (½ Cup) Sour Cream
- 1 Tbsp Flour
- 1 Tsp Sweet Paprika
- 1 Pinch Salt
- 1 Egg Yolk
Instructions
For The Sauerkraut Layer:
- Place the sauerkraut in a sieve and lightly rinse under cold water and set aside.
- Slice the pepperoni into rounds approximately 3mm (⅛”) thick.
- Peel and slice the garlic cloves as finely as you can.
- Cut the onion in half lengthways and then peel it and slice it into half-moon shapes approximately 3mm (⅛”) thick.
- Heat the oil in a medium sized (20cm or 8″) saucepan over a medium heat.
- When hot add the pepperoni, and onion and cook for 10 minutes.
- When the onion has softened and the pepperoni has given off its oil and spices add the garlic and cook for another minute.
- Throw in the sauerkraut, salt and water, stir, then add a lid and cook on low for 30 minutes.
For The Pork and Rice Layer:
- Bring a 15cm or 6″ saucepan of well-salted water to the boil (around ½-¾ tsp), then add the rice and cook until it has just a little bite left, then drain and set aside.
- Peel and cut the onion into a 5mm (¼”) dice.
- Peel and slice the garlic cloves as finely as you can.
- Heat the oil in a 30cm or 12″ frying pan or skillet over a medium high heat.
- When the oil is hot add the bacon lardons and onion, then cook for 5 minutes.
- Add the garlic and cook for another minute.
- Add in the minced pork, caraway seeds, salt and pepper and cook for 10 minutes stirring occasionally.
- Once the pork is coloured through, remove it from the heat and stir through the paprika.
- Throw in the cooked rice and mix to combine.
For The Sour Cream Topping:
- Place all of the ingredients for the sour cream topping in a bowl and mix well.
Build & Cook The Rakott Kaposzta:
- Place a third of the sauerkraut mix in the base of a baking dish (20cm x 15cm x 5cm or 8″x 6″ x 2″).
- The layer in half of the pork followed by another third of the cabbage, the remaining pork and finally the remaining cabbage.
- Spread the sour cream mix over the top of the dish.
- Bake in the oven at 180°C or 350°F for 30 minutes.
