Kolozsvár-style Layered Cabbage
(0)
Under an hour
Kifli Kukták
A magyar konyha igazi klasszikusa: selymes tejföllel rétegezett ropogós savanyú káposzta, fűszeres darált sertéshús, füstölt kolbász és rizs, aranybarnára sütve.
Ingredients
Preparation method
Preparation and cooking the rice
Cook the rice in twice the amount of lightly salted water until parboiled (approx. 8-10 minutes), then drain and set aside to cool.
Taste the sauerkraut: if it is too sour or salty, rinse it once in cold water, then squeeze out the excess moisture thoroughly. Slice the smoked sausage into thin rounds.
Sautéing the meat ragout and cabbage
Heat 20 g of lard in a large pan. Add the finely chopped onion and sauté until translucent. Stir in the crushed garlic, remove from the heat, and sprinkle with sweet paprika.
Chef's tip
It is best when using artisan or high-quality smoked sausage, as the spicy fat rendered during baking completely permeates the rice and sauerkraut layers.
Reheated the next day, it becomes even juicier and more flavorful as the spices and smooth sour cream harmoniously blend together. Serve with extra cold sour cream!
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