Erdélyi Rakott Káposzta

(Hungarian pork & sauerkraut casserole)

Yield: 4-6 servings

INGREDIENTS	PREP	AMOUNT
Rice		1 cup
Stock or water		2 cups

Oil		2 Tbsp
Paprika		2 Tbsp
Onion	minced	2 each
Pork butt or shoulder	cut in 1" cubes	1 lb
Sausage, spicy (see variations)	sliced in rounds	1/2 lb
Stock or water		1 to 1 1/2 cups
Salt & pepper		to taste

Sauerkraut	rinsed and squeezed dry	2 lbs
Eggs (opt.)	hard-boiled, sliced	3 each
Sour cream		1 cup
Bacon		3-4 pieces

Basic Steps: Boil → Sauté → Simmer → Layer → Bake

Place the rice and 2 cups stock or water in a medium saucepan. Add a pinch of salt. Bring water to a boil, then reduce heat to low, cover tightly and simmer 15 minutes. Remove from heat and set off to the side, covered.
Heat oil in a sauté pan or skillet over medium heat. Add paprika and stir to just cook through and color oil, about 30 seconds. Add onions and sauté until translucent, about 4-5 minutes. Do not brown.
Add pork, sausage and stock or water. Bring to a boil, reduce heat to low, cover and simmer for about 20 minutes. Add water if necessary. Remove from heat and season to taste.
Heat oven to 350°. Place 1/3 of the rinsed sauerkraut in the bottom of a casserole dish. Spread 1/2 of the cooked rice over this. Then spread 1/2 of the meat over the rice. Lay egg slices over the pork and sausages. Repeat layers a second time, finishing with a layer of sauerkraut.
Spread sour cream over the top of the sauerkraut and lay bacon strips over sour cream. Sprinkle top of dish with paprika for garnish.
Place casserole in oven and bake for 40-50 minutes until bubbling, bacon is cooked and top is browned.

Try to use a Eastern European sausage like kolbász, kielbasa or Polish sausage. If unavailable, just use a spicy Italian sausage.
Some recipes substitute cooked sliced potatoes for the rice.

This layered cabbage dish comes from the Transylvania region of Hungary and Romania. Erdély is the Hungarian name for the region.