ReceptnaptárKolozsvár Cabbage in Puff Pastry
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Ingredients
Method
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- Make the Kolozsvár-style layered cabbage: sauté the onion in lard until translucent, add the ground meat, and fry until it loses its pink color.
- Sprinkle with paprika, immediately add a little water, add the rice and half of the sauerkraut, season with salt and pepper, and braise covered over low heat for 25-30 minutes, until the rice is tender.
- Stir in the remaining sauerkraut and half of the sour cream, cook together for a few more minutes, then let it cool.
- Make a four-fold puff pastry from the butter and flour (or use shop-bought puff pastry), and line a buttered mold with it.
- Fill the pastry with the finished cabbage, and drizzle the remaining sour cream on top.
- Bake in a preheated oven at 190°C for 35-40 minutes, until the pastry is a nice golden brown.
- Let it rest for a few minutes, then turn out onto a plate, and serve sliced.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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