Rakott Káposzta

I came across this recipe over the summer and found it interesting enough to bookmark it. I knew there was no way I would make this during the summer, but winter is a whole different story. This dish screams cold weather comfort food to me and after our little brush with snow and below freezing temperatures this week, it is high time I made it. The recipe it is based on feeds 12, so paring this bad boy down to a smaller portion is going to be the challenge. But you all know that is what I set my focus on in writing this blog, crafting smaller portion recipes from wonderful recipes that would overwhelm a single diner (or a small family in this case). I will admit that this recipe is not fast food – it is one of those labor of love family cooking recipes that fills the home with amazing scents and smells just to tantalize you until you sit down to eat. So be prepared to spend a little time cooking (and cleaning afterward), but just remember the effort will be worth it when you sit down to enjoy this hearty and deeply flavorful dish… and bask in the satiated afterglow when you are finished.

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Rakott Káposzta

Prep time: 20 mins

Cook time: 120 mins

Total time: 2 hours 20 mins

Serves: 4

Ingredients

Sauerkraut layer

3 tbsp bacon fat (or shortening)
1 28 oz jar of sauerkraut
1½ tsp caraway seeds
1 garlic clove, minced
½ onion, diced
salt
pepper
½ tsp dill

Meat layer

1 tbsp bacon fat (or shortening)
½ lb ground pork
1 kolbasz, sliced into rounds
1 cup brown rice
1 garlic clove, minced
½ onion, diced
½ red bell pepper or ½ jar of roasted red pepper
2 tsp Hungarian sweet paprika
2 tbsp tomato paste
1 cup chicken or vegetable broth

Dairy layer

¾ cup sour cream
¾ cup Greek yogurt

Instructions

Prepare the sauerkraut layer

Drain the sauerkraut, rinse once, and drain thoroughly.
In a skillet over Medium heat, melt the bacon fat.
Add the onion, garlic, salt and pepper, and caraway seeds and cook for approximately 10 minutes until onion starts to soften.
Add sauerkraut and mix thoroughly before cooking until translucent and glossy over Medium/Medium-Low heat, approximately 15 minutes. Set aside.

Prepare the meat layer

Cook the rice per package instructions until just done.
In a skillet over Medium heat, melt the bacon fat.
Add the onions, pepper, garlic, salt and pepper and cook for approximately 10 minutes until the onions start to soften.
Add the kolbasz and cook for a 3 to 5 minutes.
Add the paprika and stir to coat and combine.
Allow it to bloom for 1 minute before adding the tomato paste.
Cook the tomato paste for 1 to 2 minutes until deepens in color.
Increase the heat to Medium-High and add the pork.
Cook while crumbling the pork incorporating it the onion mixture. This step infused the pork with the onion/paprika flavors.
Add the stock and simmer 10 to 15 minutes on Medium/Medium-Low heat before removing from the heat and adding the cooked rice.

Prepare the Dairy layer

Mix together the sour cream and yogurt and set aside.

Putting it all together

Preheat the oven to 350 degrees.
In a 9x12 baking dish, layer ½ the meat, ½ the sauerkraut, and ½ the dairy, and repeat.
Bake for 35 to 45 minutes or until heated through and browned on top.

Notes

This recipe is based on Jacob Kenedy's version.

Enjoy!

4 COMMENTS

Michael Pugh | 27th Oct 20

Excellent!
- Kent | 28th Oct 20
  
  Thanks for the compliment Michael, I am glad you enjoyed the dish!
Teri Coughlin | 30th Mar 22

This is the best rakott kaposta recipe I have tried. My Hungarian Mom loved it.
- Kent | 30th Mar 22
  
  Thanks, Teri. I am glad this dish pleased you and your mom!