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Erdelyi Rakott Kaposzta




Source of Recipe


the web


Recipe Introduction


(Transylvanian Layered Cabbage)


List of Ingredients




* 2 to 3 pounds sauerkraut, fresh, canned or packaged
* 1 pound bacon, sliced
* 2 to 3 cups rice, any kind except instant
* 2 pounds boneless pork, cut into small cubes
* Salt
* Black pepper
* 2 to 3 large onions
* 1 large clove garlic
* Paprika
* Mushrooms (optional)
* Tomato paste (optional)
* 1 pound Polish or Italian sausage
* 2 cups fresh or canned chicken stock, divided
* 2 to 3 cups sour cream
* Milk

Recipe



Squeeze the sauerkraut "dry" and set aside. (Wash it under cold water if you don't like it too sour.) Set aside 2 or 3 strips of bacon. Dice remaining bacon into pieces about the size of your little fingernail. In a heavy 10- to 12-inch iron or aluminum skillet, fry the bacon until it is juts beginning to get brown. Pour off the grease and transfer the bacon bits to a large mixing bowl.

Pour the rice into about a quart and a half of salted boiling water. Return to a boil and cook for about 5 minutes. Let it sit for a few more minutes off the heat to absorb all the water. Drain and wash with cold water so that it doesn't continue to cook. Set aside. (It should be about half cooked.)

Cut the pork into cubes about the size of the last joint on your little finger. Sprinkle them with some salt and pepper. Add them to the hot skillet, reduce the heat to medium. They will turn gray. When they begin to turn brown, add them to the bacon in the mixing bowl. Add a little grease to the skillet and cook the onions and garlic, stirring occasionally until they are lightly colored. Remove from the heat and add about 2 tablespoons of paprika.

Stir and scrape this gloppy mixture into the mixing bowl. (Add the chopped mushrooms and/or tomato paste now if desired.)

Chop the sausage into small bits and cook most of the grease and water out of it in the skillet until it is lightly browned. Pour off the grease and add the sausage to the bowl. Pour a cup of the chicken stock into the skillet and bring to a boil, stirring in any brown bits clinging to the skillet. Pour this over the ingredients in the bowl and toss everything gently but thoroughly.

Line a large, heavy casserole with the sauerkraut, pulling it apart with your fingers. Spread the meat-onion mixture over the sauerkraut. Spread the rice on top of that. Add some milk to the sour cream to make it creamy. Stir well, and pour this evenly over the rice. Lay the bacon strips on top and add a little salt, pepper and paprika.

Cook uncovered in the middle of a 350-degree oven for about 1 hour. Remove and add the other cup of chicken stock to keep the sour cream from burning. Cook for another half-hour. Serves 8.

Dish is even better reheated. Just make sure to add liquid.