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Traditional layered cabbage, layered with minced meat and rice, served with sour cream.
Layers of sauerkraut, minced meat, and rice, baked to perfection.

Layered Sauerkraut Casserole (Rakott Káposzta)

Author: Flavelo
Recipes Main Courses
The king of layered dishes, where the melding of layers is key. The fibres of the sauerkraut soften during the long bake, the fat from the meat permeates the rice, and the sour cream forms a golden-brown, caramelised crust on top. This is not a diet dish, but a textbook example of winter comfort food.
🕒 Prep Time 40 mins
🍳 Cook Time 50 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 5 servings
🔥 Calories 650 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large frying pan
  • Pot for rice
  • Ovenproof dish (casserole dish)

Allergen Information

⚠️ Milk

Instructions

1 ✓

Cook the rice in salted water until half-done, then drain.

Tip: The rice will fully soften in the oven, absorbing juices from the meat and cabbage. If you cook it fully beforehand, it will turn to mush.
2 ✓

Dice the bacon and fry until fat renders. In the remaining fat (add more if needed), sauté the chopped onion, then brown the minced meat.

Tip: Browning the meat provides deep flavours (Maillard reaction).
3 ✓

Remove meat from heat, stir in paprika, crushed garlic, salt, and pepper. If necessary, add a little water.

Tip: Never burn the paprika, as it becomes bitter.
4 ✓

Taste the cabbage: if too salty/sour, rinse it. Pre-cook in a little fat for 10 minutes.

Tip: Pre-cooking softens cabbage fibres, so it won't be crunchy after baking.
5 ✓

Layer: cabbage on bottom, then rice, then meat sauce, dots of sour cream. Repeat until finished. Top should be cabbage and generous sour cream.

Tip: The top sour cream layer protects the dish from drying out and provides a crispy crust.
6 ✓

Bake at 180°C for approx. 40-50 minutes until the top browns and the dish bubbles.

Tip: Let stand for 15 minutes before serving so layers set and it's easier to slice.

Recipe FAQ

It became too dry. What did I do wrong?
Not enough fat or sour cream, or you baked it too long without a lid. Rice also absorbs a lot of moisture.
Too sour.
Rinse the cabbage with water before baking if the taste is very intense.

Ingredients

  • 800 g Sauerkraut
  • 600 g Minced pork (shoulder or leg, not too lean)
  • 150 g Rice
  • 1 head Onion
  • 2 cloves Garlic
  • 3 tbsp Lard or oil
  • 1 tsp Paprika powder
  • 300 ml Sour cream
  • 100 g Smoked bacon (optional, but recommended)
  • 1 tsp Salt
  • 1 pinch Pepper