ReceptnaptárKolozsvár-style layered cabbage
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Ingredients
Method
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- Steam the sauerkraut in the lard with the chopped onion and the paprika, covered, until tender, about 15-20 minutes.
- Cook the rice pilaf-style as usual: fry in lard until translucent, pour in twice its volume of water, salt, and cover and steam until tender, about 15-18 minutes.
- Dice the pork and steam in lard until tender, about 15-20 minutes.
- Fry the fresh sausage, then slice it into thin rounds.
- Grease a mold (a bundt or soufflé mold works well) thoroughly, and start layering: rice, cabbage, sausage slices, a drizzle of sour cream - repeat until the mold is full.
- Pour a final layer of sour cream over the top.
- Bake in a preheated oven at 180°C for about 45 minutes.
- Let it rest a few minutes after baking, then carefully turn out onto a platter and serve sliced.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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