Cabbage Kolozsvar

1. Preparation

milled rice 12.25 oz (350 g) • salt 2 tsp • onion 8.75 oz (250 g) • sausage 12.25 oz (350 g)

Rinse the rice under running water, fry dry in a pot, season with salt, pour over with boiling water and cook until soft. Peel the onion, chop. Cut the sausage into slices, fry in a pan, add onion and fry again.

2. 

minced pork meat 2.2 lb (1000 g)

Let the rice cool and mix it with minced meat.

3. 

sauerkraut- finely chopped cabbage (fermented) 3.3 lb (1500 g)

Squeeze the sauerkraut out and use a sieve to wash it slightly if too sour.

4. Layer 1

ground black pepper 0.5 tsp

Equally spread individual ingredients into a deeper baking tin. Lay half of the prepared cabbage on the bottom of the baking tin, sprinkle with pepper and place half of the sausage with onion on top.

5. Layer 2

Lay the whole meat and rice mixture on top of the sausage, and again spread the second half of the sausage with onion.

6. Layer 3

ground black pepper 0.5 tsp • ground red paprika 2 tsp • sour cream (fat 14-18%) 1.7 cup (400 ml) • semi skimmed milk 1,5% 6.75 tbsp (100 ml)

Finish with layer from second half of the cabbage. Sprinkle with pepper, ground red pepper. Stir sour cream in milk and equally pour over the prepared cabbage kolozsvar.

7. Baking

Bake covered in preheated oven at medium heat for 45 minutes. Uncover and bake for another 15-20 minutes at high heat.