MY COOKBOOK

MY COOKBOOK
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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.








 

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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