Rakott Kaposzta Recipe

Baked rakott kaposzta, Hungarian sauerkraut casserole spooned from a casserole dish.

Rakott Kaposzta Recipe

Rakott kaposzta is a Hungarian sauerkraut or pickled cabbage casserole. It is a homestyle recipe that passes more than a passing resemblance to the flavours of stuffed cabbage.

Course Main Course

Cuisine Hungarian

Keyword Hungarian cabbage casserole, rakott kaposzta, rakott kelkáposzta

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings Servings

Calories 806kcal

Author Brian Jones

Ingredients

For the Sauerkraut Layer:

500 g Sauerkraut 2¾-3 Cups
1 tablespoon Cooking Oil
3 Garlic Cloves
50 g Pepperoni ⅓ Cup (or other dried sausage)
1 Small Onion 100g
½ teaspoon Salt
125 ml Water ½ Cup

For the Pork and Rice Layer:

100 g Basmati Rice ½ Cup
500 g 17oz Minced Pork
1 tablespoon Oil
1 Small Onion 100g
3 Garlic Cloves
100 g Smoked Bacon Lardons ½ Cup
1½ tablespoon Sweet Paprika
1 tablespoon Caraway Seeds
½-¾ teaspoon Salt Plus extra for boiling the rice
½ teaspoon Black Pepper

For the Sour Cream Topping:

125 g Sour Cream ½ Cup
1 tablespoon Flour
1 teaspoon Sweet Paprika
1 Pinch Salt
1 Egg Yolk

Instructions

For The Sauerkraut Layer:

Place the sauerkraut in a sieve and lightly rinse under cold water, and set aside.
Slice the pepperoni into rounds approximately 3mm (⅛") thick.
Peel and slice the garlic cloves as finely as you can.
Cut the onion in half lengthways and then peel it and slice it into half-moon shapes approximately 3mm (⅛") thick.
Heat the oil in a medium-sized (20cm or 8") saucepan over a medium heat. When it's hot, add the pepperoni and onion and cook for 10 minutes.
When the onion has softened and the pepperoni has given off its oil, add the garlic and cook for another minute.
Throw in the sauerkraut, salt and water, stir, then add a lid and cook on low for 30 minutes.

For The Pork and Rice Layer:

Bring a 15cm or 6" saucepan of well-salted water to the boil (around ½-¾ tsp), then add the rice and cook until it has just a little bite left, then drain and set aside.
Peel and cut the onion into a 5mm (¼") dice.
Peel and slice the garlic cloves as finely as you can.
Heat the oil in a 30cm or 12" frying pan or skillet over a medium-high heat.
When the oil is hot, add the bacon lardons and onion, then cook for 5 minutes.
Add the garlic and cook for another minute.
Add in the minced pork, caraway seeds, salt and pepper and cook for 10 minutes, stirring occasionally.
Once the pork is coloured through, remove it from the heat and stir through the paprika.
Throw in the cooked rice and mix to combine.

For The Sour Cream Topping:

Place all of the ingredients for the sour cream topping in a bowl and mix well.

Build & Cook The Rakott Kaposzta:

Place a third of the sauerkraut mix in the base of a baking dish (20cm x 15cm x 5cm or 8"x 6" x 2").
The layer in half of the pork followed by another third of the cabbage, the remaining pork and finally the remaining cabbage.
Spread the sour cream mix over the top of the dish and bake in the oven at 180°C or 350°F for 30 minutes.

Nutrition