Layered Sour Cabbage
Layered Sour Cabbage is a true Hungarian classic, often served during the winter months. The dish originated from the traditions of peasant cuisine and is closely linked to the daily meals of Hungarian households. Preparing layered sour cabbage requires special attention, as the perfect balance between sauerkraut, meat, and rice must be found.
The dish's history dates back to the 18th century, and it developed its most well-known form by the early 1900s, thanks to a Hungarian master chef. The greatest appeal of layered sour cabbage lies in its rich flavor, as the smoked meats and fresh cabbage create a perfect harmony. This warm, hearty dish is an excellent choice for any occasion.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Cook the rice in salted water until tender, then set aside to cool.
2
Heat the oil in a skillet over medium heat. Sauté the finely chopped onion and garlic until softened.
3
Add the ground pork, salt, pepper, and Hungarian sweet paprika. Cook until the meat is browned, breaking it up with a spoon.
4
Place a layer of sauerkraut on the bottom of a baking dish. Then, spread a layer of cooked rice over the sauerkraut.
5
Spread half of the browned ground pork over the rice, followed by another layer of sauerkraut, rice, and the remaining pork.
6
Top with a final layer of sauerkraut, and sprinkle with diced bacon if desired.
7
Pour the sour cream evenly over the top, and bake in a preheated oven at 350°F (180°C) for about 30 minutes, or until the sour cream is golden brown.
8
Serve hot with fresh bread and extra sour cream.
