Rakott Káposzta (Layered Cabbage Casserole) Recipe

• 1.5 lbs sauerkraut, well-drained and roughly chopped
• 1 lb ground pork (or half pork, half beef for richer flavor)
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 cup long-grain rice, rinsed
• 1.5 cups sour cream (full-fat)
• 4 oz smoked Hungarian sausage (kolbász), thinly sliced
• 2 tbsp Hungarian sweet paprika
• 1 tsp hot paprika (optional, for heat)
• 1/2 tsp caraway seeds, lightly crushed
• 1/2 tsp freshly ground black pepper
• 1.5 tsp kosher salt (plus more to taste)
• 2 tbsp duck fat or unsalted butter
• 1/2 cup chicken stock (preferably homemade or low-sodium)
• 1 large egg
• 1/4 cup fresh flat-leaf parsley, finely chopped
• 1/2 cup grated Gruyère or Emmental cheese (optional, for topping)
• 1 bay leaf

Rakott Káposzta Instructions

1. Preheat your oven to 350°F (175°C).
2. Rinse the rice under cold water until the water runs clear, then cook it in a saucepan with 2 cups of water, a pinch of salt, and the bay leaf. Bring to a boil, reduce heat to low, cover, and simmer for 12 minutes. Remove from heat, discard the bay leaf, and let the rice sit covered for 5 minutes. Fluff with a fork and set aside.
3. Heat the duck fat or butter in a large skillet over medium heat. Add the diced onion and cook, stirring, until soft and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute more.
4. Add the ground pork (or pork and beef mixture) to the skillet. Cook, breaking up the meat with a spoon, until browned and no longer pink, about 8 minutes.
5. Stir in the Hungarian sweet paprika, hot paprika (if using), caraway seeds, black pepper, and 1 teaspoon of kosher salt. Mix well to coat the meat and onions with the spices.
6. Add the chicken stock to the skillet and simmer for 5 minutes, allowing the flavors to meld and most of the liquid to evaporate. Remove from heat and let cool slightly.
7. In a small bowl, beat the egg and stir it into the cooked rice along with the chopped parsley and 0.5 teaspoon of kosher salt. Mix until well combined.
8. Roughly chop the well-drained sauerkraut. Taste and, if it is very sour, rinse briefly under cold water and drain again. Squeeze out excess liquid.
9. Grease a large baking dish with a little duck fat or butter. Spread one-third of the sauerkraut evenly over the bottom of the dish.
10. Layer half of the rice mixture over the sauerkraut, spreading it evenly.
11. Spread half of the meat mixture over the rice layer.
12. Scatter half of the sliced smoked sausage over the meat.
13. Repeat the layers: add another third of the sauerkraut, then the remaining rice mixture, then the rest of the meat, and the remaining sausage slices.
14. Finish with the final third of the sauerkraut, spreading it evenly over the top.
15. Spread the sour cream evenly over the top layer of sauerkraut. If using, sprinkle the grated Gruyère or Emmental cheese over the sour cream.
16. Cover the baking dish with foil and bake in the preheated oven for 40 minutes.
17. Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbling.
18. Remove the dish from the oven and let it rest for at least 20 minutes before serving to allow the flavors to meld and the layers to set.