Hungarian Layered Pork Mince, Sauerkraut and Sour Cream

Also known as- Kolozsvári Rakott Káposzta

I adore this dish and now and then I find I crave it - take the time to follow the layers ( mainly of sauerkraut, rice, pork mince, sour cream); they are quicker than you think once you have cooked the two main components - sauerkraut and pork mince. My husband has thirds of this whenever I cook it - and this is after he has already nibbled at it on the kitchen bench!

No need for sides as this is a full meal in itself.

“My mother and grandmother and just about everyone's mum in Hungary make this dish on a regular basis.
I found a recipe in a Hungarian cookbook which showcases recipes cooked by a famous chef called Gundel.
I have based this recipe on his and simplified it a bit to make it less time consuming to prepare! Some people drain the sauerkraut juice, but I don't!”- Csilla Irwin (pronounced Chilla).

Pictured: Hungarian Layered Pork Mince and Sauerkraut with Sour Cream

1 large onion, chopped
1 piece of Speck (10cm x 10cm), chopped fine like the onion
At least 20 slices/½ a stick Hungarian csabai salami (pronounced cha-beye) - sliced into coins. Ask butcher or deli for best alternative if hard to find - some Hungarians recommend Chorizo is closest alternative which I use
850g - 1kg of sauerkraut, drained – you can leave the juice in if you like the flavor like Csilla does. I recommend the Garden Fresh Polska Kapusta brand, fresh is best which you can get from some butchers, check when you buy the mince etc
1 tbsp sweet Hungarian paprika
700g - 1kg minced pork
1 green capsicum, finely chopped
2 tbsp fresh marjoram
2 garlic, finely chopped
Salt and freshly ground pepper
1 large tomato, sliced
300ml carton of sour cream mixed with some milk to make it a little runny
2 cups of partly cooked rice – put 1 cup rice and 1 ½ cups water in microwave proof bowl, cover with cling film and cook on high 8 minutes

Preheat oven 180 °C.

In a large, deep fry pan – add a splash of oil and fry onion and speck until lightly browned.

In another large fry pan, add another splash of oil and fry the csabai salami gently. Add half the onion mix to this pan and mix well. Add the sauerkraut and simmer 20 minutes turning often to cook evenly as this is a fairly dry mix unless you kept all the juice. At the end of the cooking time, stir in paprika.

While the sauerkraut is simmering, add the minced pork to the other pan with the remaining half of the onion mixture, and brown on high heat. Add the marjoram, garlic, salt, pepper and half the chopped capsicum and simmer a further 15 minutes.

You will need a very deep 22cm square oven proof dish or cake tin, or 25cm square shallower dish to fit all the ingredients. Layering the ingredients as follows:
Layer 1 - 1/3 of the sauerkraut mix
Layer 1 - ½ the rice
Layer 3 - ½ the pork mix
Layer 4 – ½ the sour cream
Layer 5 - sprinkle the remaining capsicum
Layer 6 - tomato slices
Layer 7 – another 1/3 sauerkraut mix
Layer 8 – remaining ½ rice
Layer 9 - remaining ½ pork mix
Layer 10 – remaining 1/3 sauerkraut mix
Layer 11 - remaining sour cream on the top
Layer 12 - Sprinkle a little paprika powder

Cover dish with foil and bake in the oven for 40 minutes.

Cook for a further 20 minutes uncovered, for a crispy top!

Serves 6