Layered Cabbage as in Mór

Móri Rakott Káposzta


  • 2 pounds sauerkraut
  • 1 small onion, cut into very fine slices
  • 2 tablespoons flour
  • 2 tablespoons bacon drippings
  • ½ cup uncooked rice
  • 1 scant cup meat broth
  • 2 pounds pork, ground
  • 3 egg yolks
  • 2 tablespoons lard
  • ½ pound pork belly with ribs (flank), cut into pieces
  • 1 pound smoked bacon, cut into thin slices
  • 1 cup Riesling wine
  • 1 teaspoon whole peppercorns
  • Salt
  • 1 cup sour cream (optional)


  1. Rinse the sauerkraut and cook with 1 cup water for 15 minutes. Drain, saving the liquid.
  2. Place on a kitchen table the drained sauerkraut, the onion, flour and 1 tablespoon bacon drippings. Work together well by hand.
  3. Sauté rice in 1 tablespoon bacon drippings for a few minutes, then add the meat broth and cook for 10 minutes.
  4. Mix semicooked rice with ground pork and egg yolks to make a stuffing.
  5. In a separate pan melt the lard and brown pork belly pieces for 5 to 10 minutes. Add ½ cup water and cook, covered, for 30 minutes.
  6. Preheat oven to 375°F. Use a large low-walled casserole like a lasagna pot or a moussaka pan, so you don’t make an unsightly mess when serving. Line the bottom of the casserole with bacon slices, then put in a quarter of the sauerkraut. On top of this place the stuffing, then cover the stuffing with another quarter of the sauerkraut. Put in the pork belly pieces and sauerkraut liquid and cover with remaining sauerkraut. Pour on the Riesling and 1 cup water. Add the peppercorns and salt to taste.
  7. Bake in the oven for 1 to 1½ hours. If the liquid evaporates add more wine-water mixture. During the last 10 minutes, spread top with sour cream.


I. Make a pork pörkölt out of 2 pounds pork meat, and use it instead of the pork belly and ground raw pork.

II. Fry chopped onion, garlic and sugar, and add sauerkraut. Then add 1 large ripe tomato, 1 tablespoon paprika and 2 pounds cooked smoked pork, sliced. Cook for 1 hour. Add 4 potatoes, peeled and sliced, and 2 sliced green peppers. Cook till done.

III. Another possibility is to add the nose, ears and tail of the pig. In this variation omit the flour thickening. You can also add good sausage, chicken pieces, or smoked pork chops.

IV. Some people fry the rice and ground veal, then mix it with egg-yolk mixture, before using it in the casserole.

V. You can make your own variations using different kinds of pork, smoked, roast or raw, or beef. For any variation, line the bottom of the casserole with thin slices of meaty smoked bacon.