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 half the 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 savory herb and caraway powder.

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, caraway powder, 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 only 30 minutes until the cream will take on colour.