Rakott Káposzta
 
Prep time
Cook time
Total time
 
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
  1. Drain the sauerkraut, rinse once, and drain thoroughly.
  2. In a skillet over Medium heat, melt the bacon fat.
  3. Add the onion, garlic, salt and pepper, and caraway seeds and cook for approximately 10 minutes until onion starts to soften.
  4. 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
  1. Cook the rice per package instructions until just done.
  2. In a skillet over Medium heat, melt the bacon fat.
  3. Add the onions, pepper, garlic, salt and pepper and cook for approximately 10 minutes until the onions start to soften.
  4. Add the kolbasz and cook for a 3 to 5 minutes.
  5. Add the paprika and stir to coat and combine.
  6. Allow it to bloom for 1 minute before adding the tomato paste.
  7. Cook the tomato paste for 1 to 2 minutes until deepens in color.
  8. Increase the heat to Medium-High and add the pork.
  9. Cook while crumbling the pork incorporating it the onion mixture. This step infused the pork with the onion/paprika flavors.
  10. 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
  1. Mix together the sour cream and yogurt and set aside.
Putting it all together
  1. Preheat the oven to 350 degrees.
  2. In a 9x12 baking dish, layer ½ the meat, ½ the sauerkraut, and ½ the dairy, and repeat.
  3. Bake for 35 to 45 minutes or until heated through and browned on top.
Notes
This recipe is based on Jacob Kenedy's version.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2020/01/25/rakott-kaposzta/