Rakott Kaposzta Hungarian Sauerkraut Casserole

Rakott Kaposzta Hungarian Sauerkraut Casserole

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.


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


For The Sauerkraut Layer:

  1. Place the sauerkraut in a sieve and lightly rinse under cold water and set aside.
  2. Slice the pepperoni into rounds approximately 3mm (⅛”) thick.
  3. Peel and slice the garlic cloves as finely as you can.
  4. Cut the onion in half lengthways and then peel it and slice it into half-moon shapes approximately 3mm (⅛”) thick.
  5. Heat the oil in a medium sized (20cm or 8″) saucepan over a medium heat.
  6. When hot add the pepperoni, and onion and cook for 10 minutes.
  7. When the onion has softened and the pepperoni has given off its oil and spices add the garlic and cook for another minute.
  8. 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:

  1. 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.
  2. Peel and cut the onion into a 5mm (¼”) dice.
  3. Peel and slice the garlic cloves as finely as you can.
  4. Heat the oil in a 30cm or 12″ frying pan or skillet over a medium high heat.
  5. When the oil is hot add the bacon lardons and onion, then cook for 5 minutes.
  6. Add the garlic and cook for another minute.
  7. Add in the minced pork, caraway seeds, salt and pepper and cook for 10 minutes stirring occasionally.
  8. Once the pork is coloured through, remove it from the heat and stir through the paprika.
  9. Throw in the cooked rice and mix to combine.

For The Sour Cream Topping:

  1. Place all of the ingredients for the sour cream topping in a bowl and mix well.

Build & Cook The Rakott Kaposzta:

  1. 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″).
  2. The layer in half of the pork followed by another third of the cabbage, the remaining pork and finally the remaining cabbage.
  3. Spread the sour cream mix over the top of the dish.
  4. Bake in the oven at 180°C or 350°F for 30 minutes.