Layered cabbage and rice bake

Name: Layered cabbage and rice bake
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Hungarian
Ingredients: 300 g rice; 500 g sauerkraut, drained of its juice; 2 tbsp lard (for the rice and the cabbage); 1 tbsp sugar; 1 onion, finely chopped; 500 g pork, diced; 1 tsp paprika (for frying the pork); 500 g smoked sausage, thinly sliced; salt; lard for greasing the mold

Time: 1 hr 30 min (about 45 min hands-on)6 servingsapprox. 700 kcal / serving (estimated)approx. 32 g protein / serving

Layered cabbage and rice bake (illustration)

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Method

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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.
Steam the sauerkraut with the chopped onion in lard (in which the sugar was first lightly caramelized), covered, until tender, about 15-20 minutes.
Dice the pork and fry in paprika-seasoned, onion-flavored lard until tender, about 20-25 minutes.
Fry half of the smoked sausage; slice the other half raw into thin rounds.
Grease a baking mold and line it: put a layer of the fried sausage slices on the bottom, then enough steamed rice to cover it.
Mix the remaining rice with the steamed sauerkraut, the fried pork, and the rest of the sausage slices.
Pour this mixture into the mold and smooth the top.
Set the mold in a roasting pan with water (a water bath) and bake in a preheated oven at 180°C for about 45 minutes.
Let it rest a few minutes after baking, then 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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