Rakott Káposzta
Total time
- 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
- 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
- ¾ cup sour cream
- ¾ cup Greek yogurt
- 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.
- 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.
- Mix together the sour cream and yogurt and set aside.
- 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.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2020/01/25/rakott-kaposzta/
3.5.3251