SAUERKRAUT, PORK RICE CASSEROLE
Kolozsvári Rakott Káposzta
or
TRANSYLVANIAN
LAYERED CABBAGE
Erdélyi Rakott Káposzta
Kolozsvári
Rakott Káposzta is a layered cabbage dish comes from the Transylvania region of Hungary called Erdélyi,
or sometimes called Kolozsvár which is present day Romania; thus
the name- Erdélyi Rakott Káposzta. This takes any combination of pork and sauerkraut to
the next level of enjoyment.
This is
a Three-Part Meal,
prepared separately, then, layered in one pan and then finished off in the oven
so that the flavours meld and marry. Who can resist the juicy
pork morsels surrounded by tender rice and tangy sauerkraut and smothered in
sour cream? Dinner or supper – anytime is a good time. Prepare in order as
specified.
PART 1
RICE SIDE DISH
Rizsa
3 tbsp chicken fat, or
oil/butter combo
1 cup Basmati Rice
1 tsp salt
½ tsp white pepper
1 ¾ cups water, cold
In a
medium saucepan, add a little chicken fat or oil/butter combo. Heat oil, add
rice and stir-fry for just a few minutes until rice becomes white and chalky in
colour. Add salt and water. Bring to a full boil, then cover, turn heat down
and simmer for 12-15 minutes.
Remove
from heat and let rice sit for 5 minutes. Fluff with a fork; you should see
that every grain of rice has grown a little longer and is separate from its
brothers and sisters. The rice kernels will be in fluffy mounds. Well done!
Set aside to cool.
PART 2
HUNGARIAN PORK STEW
Sertés Pörkölt or Disznó Pörkölt
1 lb pork shoulder, 2” cubes
1 onion, chopped
1 tsp salt
½ tsp black pepper
4 tbsp shortening
1 tsp sweet paprika
⅛ tsp hot paprika
2 cups water
3 cloves garlic
hot red peppers (opt)
1 green pepper (opt)
In a
large shallow saucepan, heat lard and fry onions and garlic until lightly
browned. Add sweet paprika. Stir constantly for 2-3 minutes for the paprika to
bloom. Add pork into onion/paprika mix and ensure that all meat is coated. Let
meat sear for about 5 minutes and turn pieces over and repeat. With a wooden
spoon, move the meat to one side of the pan, and add the water. Try not to wash
off the paprika. Water should just cover pork.
Add pepper and hot red pepper. Bring
to a rolling boil, then cover, turn down heat to medium and stew until tender,
approximately 30-45 minutes.
PART 3
STIR-FRIED SAUERKRAUT
Dinsztelt Savanyú Káposzta
1 28 oz jar/can sauerkraut
1 onion, minced
2 tbsp bacon grease
1 tsp salt
½ tsp pepper
½ tsp sweet paprika
Transfer
canned sauerkraut into a large colander and rinse and drain thoroughly. (This helps remove some of that
excess vinegar). Set aside.
In a
large saucepan, heat bacon fat and sauté onion just until it starts to sweat.
Add paprika and cook until onions are translucent. Add drained sauerkraut and cook for about 10-20
minutes, stirring constantly (in stir-fry method with a large wooden paddle
spoon). Remove from heat and set aside to cool thoroughly.
LAYERED CABBAGE DISH ASSEMBLY
Topping
2 cups sour cream
½ cup milk
Condiments
Sour Cream
Crusty Hungarian Bread
Using a
large shallow roasting pan or an open oven-proof baking dish, spread ½ the cooled Sauerkraut
evenly on the bottom.
Next, spread all
of the Rice over the sauerkraut.
Next, spoon over all of the Pork Stew
and juices over the rice.
Spread the remaining ½ of the Sauerkraut on the
top – sealing the edges. Finally, in
a large
measuring cup, combine sour cream and milk and whisk until smooth. Then pour
this mixture over the layered dish ensuring the total surface is covered.
Bake in 350°F oven for
45 minutes until sour cream is lightly browned and looks like cheesecake. Remove
from oven and let rest for 10 minutes. (Who can wait that long?)
SERVING SUGGESTION:
Fresh Hungarian Crusty Bread and sour cream. Wine Pairing: Hungarian Szekszárdi
Vörös
