SAUERKRAUT, PORK RICE CASSEROLE
Kolozsvári Rakott Káposzta
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.
RICE SIDE DISH
3 tbsp chicken fat, or
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.
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.
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
2 cups sour cream
½ cup milk
Crusty Hungarian Bread
Using a large shallow roasting pan or an open oven-proof baking dish, spread ½ the cooled Sauerkrautevenly on the bottom.
Next, spread all of the Rice over the sauerkraut.
Next, spoon over all of the Pork Stewand 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