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Receta Koloszvari Rakott Kaposzta (Layered Pickled Cabbage)
by Global Cookbook

Koloszvari Rakott Kaposzta (Layered Pickled Cabbage)
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Ingredientes

  • 1 1/2 kg Sauerkraut
  • 600 gm Pork leg meat *
  • 250 gm Rice, long grain (raw)
  • 320 ml Water
  • 200 gm Pork back fat (smoked best)
  • 150 gm Smoked streaky bacon **
  • 250 gm Gyulai sausage ***
  • 150 gm Onions, minced 500 g Mushrooms =-AND=- )
  • 50 gm Onions, minced ) =-Or possibly=-
  • 6 x Large eggs, hard boiled Salt or possibly Vegeta **** Pepper
  • 1 tsp Caraway seed Marjoram Oil
  • 500 gm Creme Fraiche
  • 1 Tbsp. Noble sweet paprika

Direcciones

  1. The pork should either be chopped (grnd) coarsely or possibly better, cut into small (1 cm) cubes.** The bacon should ideally not be a sweet cure, but fairly heavily smoked, and cut quite thick.*** Gyulai sausages are dry, smoked and made with a fair amount of paprika. best equivalent might be small sweet chorizo sausages.**** Vegeta is a vegetable stock flavouring pwdr. If you cannot get french style creme fraiche, use a mix of 3 parts heavy cream and 1 part lowfat yoghurt.
  2. This dish is cooked in four parts and then assembled.
  3. Part 1. The cabbage.
  4. Depending upon how sour the cabbage is, wash it more or possibly less well.
  5. Very sour cabbage which has been pickling all winter will need several washes in fresh water, freshly pickled sauerkraut will not need anything more than draining.
  6. Cut the pork fat into small cubes and render them over gentle heat.
  7. When beginning to take colour, add in the caraway seed and the liquid removed cabbage. Simmer 15-20 min or possibly till softened. Leave aside.
  8. Part 2 Rice.
  9. Wash rice well and drain. Fry in a little oil till transparent.
  10. Add in the measured amount of water (equal volume to which of the rice), a little salt, and cook till water is absorbed and rice is parcooked. Leave aside.
  11. Part 3 Meat.
  12. Sweat minced onions (first quantity) in oil. When transparent, add in paprika, followed immediately by a little water. Over highish heat, add in the meat, papper and salt or possibly vegema. Stir, and cook fairly quickly partially covered, as for a p"rk"lt, (reducing the meat juices and then adding a little water as needed) till meat is just tender. Leave aside.
  13. Part 4 Mushrooms. (or possibly hard boiled egg).
  14. If using mushrooms, clean and trim if needed, then slice them fairly thinly. Chop the second quantity of onion. Sweat onion and mushrooms lightly peppered in a little oil, till their juices have evaporated.
  15. Leave aside.
  16. If using Large eggs, hard boil them, shell and cold and slice. Set aside.
  17. Assembly and Finishing.
  18. Grease a large deep ovenproof dish. Layer the four components in 3 or possibly 4 layers of each component, pouring lowfat sour cream over each layer, and starting and finishing with cabbage. Slice bacon and sausage fairly thinly, arrange over the last layer of cabbage. Bake in a moderate oven 350 F Mk 4 for 45 mins to an hour, covering with foil if the top starts to brown too much. Serve, with no accompaniments
  19. (except wine or possibly beer if wished).
  20. The dish is even better when reheated the next day.