Ingredients

  • pounds sauerkraut
  • ½ cup uncooked rice
  • 1 cup meat broth
  • 1 large onion, chopped fine
  • 2 tablespoons lard
  • 1 pound lean pork, ground
  • 1 tablespoon paprika
  • 2 garlic cloves, crushed
  • ¼ pound smoked bacon, cut into small dice
  • ½ pound smoked sausage, sliced
  • 1 cup sour cream
  • ¼ cup milk

Method

  1. Preheat oven to 375°F. Squeeze sauerkraut well, and wash it in cold water if it is too sour. Add 1 cup water and cook sauerkraut for 15 minutes.
  2. Meantime, cook the rice in the meat broth for 10 minutes.
  3. In a separate frying pan fry onion in hot lard for about 5 minutes.
  4. Add ground pork, stir it well, and cook for another 15 minutes, breaking up the pork well. Remove from heat and mix in paprika and garlic.
  5. Cook bacon dice for a few minutes. Add sliced sausage just to shake it together. Remove both with a slotted spoon.
  6. In the bottom of a baking-serving casserole put fat from bacon and spread it all over the inside. Put one third of the sauerkraut in the bottom. On top of sauerkraut place half of the ground pork, then half of the rice and all the sausage and bacon. Sprinkle with half of the sour cream mixed with milk. Cover with the second third of the sauerkraut, remaining meat and rice, and finally the third part of the sauerkraut. Pour rest of sour cream and milk over, and spread it on top.
  7. Bake the casserole, without a cover, in the preheated oven for 1 hour.

Variation

  1. Use sweet cabbage only, and blanch the head to separate leaves. Mix well ½ pound raw veal; 1 pound goose liver, diced (substitute chicken liver if you must); ½ roll soaked in cream, then squeezed and chopped; 1 tablespoon chopped flat parsley; 3 egg yolks; 5 grinds of black pepper; 2 tablespoons sour cream.
  2. Butter well an ovenproof pottery mold. Line it carefully with cabbage leaves, spread with some of the filling, and alternate until you come to the top. Finish with cabbage leaves.
  3. Stand the dish in a water bath. Bake in a 375°F. oven for 45 minutes. Turn it out onto a serving platter.

II. Top the casserole with thin-sliced pork chops, fried. Some cooks thicken this with 3 tablespoons flour and 2 tablespoons lard cooked to a roux and diluted with ½ cup cold water.

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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