Layered Sauerkraut (Rakott Káposzta)

Layered Sauerkraut, known in Hungarian cuisine as Rakott Káposzta, is a warming and hearty dish ideal for chilly days. This recipe combines layers of tangy sauerkraut, tender rice, and a savory pork mixture, all baked until harmonious and flavorful. The sauerkraut’s tang complements the rich meatiness, resulting in a dish that offers both comfort and culinary exploration. Perfect for those interested in traditional Hungarian flavors or those simply seeking a cozy meal, Layered Sauerkraut richly rewards the adventurous cook.

Ingredients

• 1 whole head of cabbage, shredded
• 1 lb ground pork
• 1 cup rice
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup sour cream
• 2 tbsp butter
• 2 tbsp flour
• 2 cups milk
• 1 tsp paprika

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large skillet, cook the ground pork over medium heat until browned. Add the chopped onion and minced garlic, cooking until fragrant, about 3 minutes.
3. Stir in the rice and cook for another 2 minutes. Season with the paprika and a pinch of salt and pepper.
4. In a separate saucepan, melt the butter over medium heat. Stir in the flour to create a roux, cooking for 1-2 minutes until light golden.
5. Gradually whisk in the milk, ensuring a smooth, thickened mixture. Season lightly with salt and pepper.
6. Layer the shredded cabbage in a baking dish, followed by the pork and rice mixture.
7. Pour the prepared white sauce evenly over the layers and add dollops of sour cream on top.
8. Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden brown and bubbly.

Keywords: Dinner, Comfort Food, Pork, Cabbage

Spice Rack: Paprika

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