II. Top the casserole with thin-sliced pork chops, fried. Some cooks thicken this with
III. Line a larded baking mold with sliced boiled ham (freshly made, of course). Fill with sliced hard-cooked eggs, rice and ground pork stuffing, alternating with sauerkraut and sour cream. Bake in a water bath, then turn out on a serving platter.
IV. The oldest recipes use black pepper and white wine with pork and pork sausage. No sour cream or paprika is mentioned.
V. Teleki Layered Cabbage (Rakottkáposzta Teleki módra): Cook sauerkraut with smoked pork chops, smoked goose breast, meaty slab bacon, whole onion, cloves, and sour cream with flour stirred in. Just before serving, fry fresh pork chops separately and put on the serving platter with the finished dish. (Probably first served in Gundel by Chef Rákóczy, and named after the gourmet aristocrat.)
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