This layered sauerkraut casserole with ground pork and rice is an old recipe from Transylvania that you will surely fall in love with if you taste it. In this recipe, we use almost the same ingredients as in the classic Hungarian stuffed cabbage rolls recipe, but instead of filling and rolling the sauerkraut leaves, we will simply layer the ingredients in a baking dish.
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Known as "Varza à la Cluj" (Cabbage Cluj-style) or "Kolozsvari Rakott Kaposzta" (Layered Cabbage of Cluj), this recipe first appeared in a cookbook printed in Cluj at the end of the 17th century. Interestingly, rice was not yet known in the region at that time. The recipe we will make together is from my family and is very close to the modern version found in the region.
Ingredients
The layered sauerkraut casserole recipe has three essential ingredients: sauerkraut, minced pork and rice. We'll also add some onions and sour cream at the end. For six large portions, I'll use 1200g of good quality sauerkraut, which you can find in Eastern European stores or in jars at hypermarkets.
I need 800g of minced pork, or a mixture of pork and beef, but it must contain some fat for a tastier and juicier dish.
I will also use 300g of uncooked rice and two large yellow onions. I'll add one onion to the sauerkraut and cook the remaining one onion with the minced meat.
Preparing the Ingredients
Before assembling the casserole in layers, we must prepare the ingredients, namely cook them beforehand. Let's take them one at a time.
Cooking the Rice
Heat two tablespoons of oil in a saucepan and fry the rice first. Mix with a wooden spoon and fry for about a minute until it becomes slightly translucent.
Then, add 600ml (2 ½ cups) of water and one teaspoon of sea salt. Bring to a boil, then cover, reduce heat to low, and simmer for 12-15 minutes, or until all the water is absorbed and the rice is tender.
Once the rice has boiled, set it aside to cool while we prepare the rest of the ingredients for our layered sauerkraut casserole.
Cooking the Sauerkraut
Preparing the Onion and Sauerkraut
To prepare the sauerkraut, I'll finely chop one onion.
Then, I'll also chop the sauerkraut into smaller pieces. Even when thinly cut, sauerkraut strands can be quite long.
Heat three tablespoons of sunflower oil in a soup pot and fry the chopped onion over medium heat. Fry for about a minute until it softens, then add a teaspoon of sweet paprika.
Now add the sauerkraut, mix it with the sautéed onion, and let it fry for two minutes to combine the flavors.
Pour enough water over the cabbage to cover it (I put 700 ml) and simmer it over medium heat for half an hour.
I let the sauerkraut boil without a lid so the water could evaporate, after which I seasoned it with a teaspoon of dried summer savory and half a teaspoon of ground caraway.
Lightly mix the sauerkraut with the spices, and if it is cooked, take it off the heat and set it aside until you assemble the casserole.
Frying the Pork Mince
Finely chop the onion. Heat three tablespoons of sunflower oil in a larger frying pan and sauté the onion with a teaspoon of sea salt.
Once the onion has softened, after about three minutes, add the minced pork and fry it together with the onion until it is no longer pink.
Season the meat with a teaspoon of marjoram, a teaspoon of ground caraway, half a teaspoon of freshly ground pepper, two tablespoons of tomato paste, a teaspoon of vegetable mix, and a tablespoon of Hungarian sweet paprika.
Mix everything lightly, add 300 ml of water (1.25 cups), and cook over medium heat for about 20 minutes, stirring occasionally, until the meat is cooked and the water evaporates.
If the meat is ready, let it cool down, and we can start assembling the layered sauerkraut casserole.
How to Make the Layered Sauerkraut Casserole?
Choose a heat-resistant glass baking dish or a stainless steel roasting pan with high edges.
Grease the pan with two tablespoons of sunflower oil and place half of the sauerkraut in the first layer.
Over the sauerkraut, spread half of the boiled rice to form the second layer of the dish.
The third layer will be the minced meat, spread evenly over the rice.
Add the rest of the boiled rice as the fourth layer.
Finish with the remaining sauerkraut as the final layer.
On top, I will spread 300 ml of sour cream, which will get a golden colour after baking and give a unique taste to the dish.
Baking the Casserole
Put the tray in the preheated oven at 200 C (392 F) for 30 minutes, or until the cream turns golden brown. This gives the flavors a chance to blend since the ingredients were already cooked.
Remove the tray from the oven and let it cool slightly before cutting into beautiful slices. I highly recommend you try this layered sauerkraut casserole recipe!
F.A.Q.
The classic pairing are sausages (bratwurst, kielbasa), chops, roasts, and even ground pork work beautifully with the tangy sauerkraut. Is excellent with rich cuts like brisket or short ribs, but delicious pairing with poultry, especially with duck or goose.
Here's a world of possibilities for that jar of sauerkraut:
-Pan-fry your favourite sausages (bratwurst, kielbasa) and serve on a bed of sauerkraut.
-Season, then slow-roast a pork shoulder with sauerkraut, onions, and apples.
-Make Sauerkraut Soup: A hearty and flavourful Eastern European favourite.
-Eat it Raw: Raw sauerkraut is packed with probiotics for good gut health.
Yes, sauerkraut in a jar is typically already cooked. Sauerkraut is made by fermenting cabbage with salt. Since the fermentation process creates a naturally preserved environment, sauerkraut in a jar does not require additional cooking for safety.
How to Store the Sauerkraut Casserole?
The best ways to store layered sauerkraut casserole for optimal freshness and safety is to allow the casserole to cool to room temperature before storing it in the fridge. Use an airtight container or cover the baking dish tightly with plastic wrap and then with aluminium foil, and store in the refrigerator for up to 3-4 days.
Reheat in the oven at 350°F (175°C) until heated through, or microwave individual portions until hot.
Serving
Cut the layered sauerkraut casserole into neat squares or rectangles for a visually appealing presentation. Add a dollop of sour cream or Greek yoghurt and a sprinkle of fresh herbs, like dill or parsley, for extra flavour and a touch of colour.
Serve the casserole warm, not piping hot, for optimal flavour and comfortable eating, with crusty bread, perfect for soaking up the flavours of the casserole.
Both cabbage and sauerkraut are primary ingredients in Hungarian cuisine. Here are a few other Hungarian cabbage recipes you might enjoy:
- Pork and Sauerkraut Goulash
- Sauerkraut Sausage Soup Recipe
- Vegan Cabbage and Pasta Recipe
- Best Cabbage Soup Recipe
- Best Stuffed Cabbage Rolls Recipe
- Turkey Cabbage Stew Recipe
- Mediterranean Cabbage Salad Recipe
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Layered Sauerkraut Casserole
Equipment
- 1 Saucepan
- 1 Soup Pot
- 1 Frying Pan
- 1 baking tray
Ingredients
- 1200 g sauerkraut
- 800 g pork mince
- 2 pieces onion
- 300 g rice
- 10 tablespoon sunflower oil
- 2 teaspoon sea salt kosher
- 4 teaspoon paprika Hungarian sweet
- 1 teaspoon marjoram dried
- 1.5 teaspoon caraway powder
- ½ teaspoon ground pepper freshly ground
- 2 tablespoon tomato paste
- 1 teaspoon vegetable mix
- 1 teaspoon savory
- 300 ml sour cream
- 1800 ml water
Instructions
- Heat the oil in a saucepan and fry the rice for about a minute until it becomes a little transparent, and then add the water. Season with sea salt and boil for 20 minutes or until cooked and it becomes soft.
- Heat the sunflower oil in a soup pot, fry one chopped onion for about a minute at medium temperature, and add the sweet paprika. Add the sauerkraut, mix it with the sautéed onion and let it fry for two minutes.
- Pour enough water over the cabbage to cover it and simmer it over medium heat for half an hour. Season it with dried summer savory and ground caraway.
- Heat the sunflower oil in a larger frying pan and sauté the chopped onion with sea salt. After three minutes, add the minced pork and fry it a little together with the onion until it acquires a whitish colour.
- Season the meat with marjoram, ground caraway, freshly ground pepper, tomato paste, vegetable mix and the Hungarian sweet paprika. Mix everything lightly, add water and cook over medium heat for about 20 minutes.
- Grease the baking pan with sunflower oil and place half of the sauerkraut quantity in the first layer. Over the sauerkraut, put half of the boiled rice, forming the second layer of the dish. The third layer will be the whole amount of minced meat that you will spread over the entire surface.
- In reverse order, add the rest of the boiled rice, the fourth layer. You will finish with the last layer, the sauerkraut, add the other half of it and on top, spread the sour cream.
- Put the tray in the preheated oven at 200 C ( 392 F) for 15 minutes covered with aluminium foil and 10 minutes uncovered, until the sour cream will take on colour.
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