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16.10.11

TRANSYLVANIAN LAYERED CABBAGE – ERDÉLYI RAKOTT KÁPOSZTA


The garden froze last night, or what was left of it, so I thought comfort food was in order. This layered casserole dish comes from the Erdély region of old Hungary. With two layers of sauerkraut, a cooked rice layer, a pork pörkölt layer and a good layer of sour cream you can’t go wrong. In other versions the pörkölt is replaced with sausages or ground pork, or the cooked rice can be replaced with potatoes. By far this is how I like it. Yes you can use light sour cream. But it won’t be as good.

2 cups of cubed pork tenderloin
1/2 onion
2 Tbsp extra virgin olive oil
1/2 red pepper, diced
1 tomato, chopped
water
salt and pepper to taste
1 cup basmati rice
2 Tbsp extra virgin olive oil
1 cup of hot tap water
salt and pepper to taste
3-4 cups of wine sauerkraut
1 Tbsp extra virgin olive oil
1 Tbsp Hungarian paprika
1/2 tsp caraway seeds
2 cups [approximately a 500ml tub] full fat sour cream
2/3 cup whole milk

• Make the pork pörkölt first.
• Dice the onions.
• Heat the oil in a saucepan.
• Add the chopped onions and sauté until translucent.
• Add the cubed pork and brown it lightly; turn to sear every side.
• Season with salt and pepper.
• Stir in the paprika.
• Add the red pepper and the tomato.
• Add water to cover half way up the meat.
• Bring to slow, steady simmer, cover with lid and cook until tender.
• Add more water if necessary, so the pörkölt doesn’t burn.
• Meanwhile prepare the rice.
• In a moderately large pot put 2 Tbsp of oil over medium heat.
• Add the rice.
• Season the rice with salt and pepper.
• Let the rice come to boil and place a lid on the pot.
• Turn the heat down to its lowest setting and set timer for 5 minutes.
• Do not remove the lid during cooking.
• When the pot has no remaining liquid the rice is done.
• Toss the rice with a fork and set it aside.
• When the pörkölt meat is tender simmer uncovered for 15 minutes longer to reduce the sauce.
• Set aside and prepare the sauerkraut layers next.
• Place 3-4 cups of wine sauerkraut in a sieve and run cold water over it.
• Drain and squeeze out liquid.
• Heat 1 Tbsp extra virgin olive oil in a pan and add the well drained sauerkraut.
• Heat the sauerkraut on medium.
• Add the Hungarian paprika and the caraway seeds.
• Stir to combine.
• Remove from heat and set sauerkraut aside.
• Scatter 1/2 of the prepared sauerkraut in the bottom of a large baking dish.
• Add the prepared rice.
• Arrange the pork pörkölt over the rice.
• Scatter the remaining sauerkraut on the top.
• Combine the sour cream with 2/3 cup of whole milk.
• Spread the sour cream mixture on the top and place in a preheated 350F oven for 40-50 minutes or until the top is bubbling and nicely browned.
• Remove from oven, tent the dish with aluminum foil and let it rest for 15 minutes and then serve.








 

6 comments:

  1. Ohhhh my goodness! I will try this!

    ReplyDelete
  2. Making this today! Susan Kertesz

    ReplyDelete
    Replies
    1. Darn I should have been invited. :D

      Delete
  3. Just made this dish for a choir potluck, I added some Hungarian sausage in the layering and made several layers. Will reheat it for the potluck as it tastes better when reheated. Hope they like it!

    ReplyDelete

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