Koloszv Ri Rakott K Poszta (layered Pickled Cabbage) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 kilo: Sauerkraut,
600 gram: Pork leg meat *,
250 gram: Rice, long grain, raw
320 milliliter: Water,
200 gram: Pork back fat, smoked best
150 gram: Smoked streaky bacon **,
250 gram: Gyulai sausage ***,
150 gram: Onions, chopped
500 gram: Mushrooms =-AND=- ),
50 gram: Onions, chopped ) =-OR=-
6: Eggs, hard boiled
Salt or Vegeta ****,
Pepper,
1 tsp: Caraway seed,
Marjoram,
Oil,
500 gram: Crme Frache,
1 tbsp: Noble sweet paprika,
Directions:
* The pork should either be minced (ground) coarsely or 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 powder. If you cant get french style
crme frache, use a mixture of 3 parts heavy cream and 1 part
yoghurt.
This dish is cooked in four parts and then assembled.
Part 1. The cabbage.
Depending upon how sour the cabbage is, wash it more or less well.
Very sour cabbage that has been pickling all winter will need several
washes in fresh water, freshly pickled sauerkraut wont need anything
more than draining.
Cut the pork fat into small cubes and render them over gentle heat.
When beginning to take colour, add the caraway seed and the drained
cabbage. Simmer 15-20 minutes or until softened. Leave aside.
Part 2 Rice.
Wash rice well and drain. Fry in a little oil until transparent.
Add the measured amount of water (equal volume to that of the rice),
a little salt, and cook until water is absorbed and rice is
parcooked. Leave aside.
Part 3 Meat.
Sweat chopped onions (first quantity) in oil. When transparent, add
paprika, followed immediately by a little water. Over highish heat,
add the meat, papper and salt or vegema. Stir, and cook fairly
quickly partially covered, as for a prklt, (reducing the meat
juices and then adding a little water as needed) until meat is just
tender. Leave aside.
Part 4 Mushrooms. (or hard boiled egg).
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, until their juices have evaporated.
Leave aside.
If using eggs, hard boil them, shell and cool and slice. Set aside.
Assembly and Finishing.
Grease a large deep ovenproof dish. Layer the four components in 3
or 4 layers of each component, pouring 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
(except wine or beer if wished).
The dish is even better when reheated the next day.
Recipe traditional, written IMH c/o Georges Home BBS 2:323/4.4
Source from luhu.jp
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 powder. If you cant get french style
crme frache, use a mixture of 3 parts heavy cream and 1 part
yoghurt.
This dish is cooked in four parts and then assembled.
Part 1. The cabbage.
Depending upon how sour the cabbage is, wash it more or less well.
Very sour cabbage that has been pickling all winter will need several
washes in fresh water, freshly pickled sauerkraut wont need anything
more than draining.
Cut the pork fat into small cubes and render them over gentle heat.
When beginning to take colour, add the caraway seed and the drained
cabbage. Simmer 15-20 minutes or until softened. Leave aside.
Part 2 Rice.
Wash rice well and drain. Fry in a little oil until transparent.
Add the measured amount of water (equal volume to that of the rice),
a little salt, and cook until water is absorbed and rice is
parcooked. Leave aside.
Part 3 Meat.
Sweat chopped onions (first quantity) in oil. When transparent, add
paprika, followed immediately by a little water. Over highish heat,
add the meat, papper and salt or vegema. Stir, and cook fairly
quickly partially covered, as for a prklt, (reducing the meat
juices and then adding a little water as needed) until meat is just
tender. Leave aside.
Part 4 Mushrooms. (or hard boiled egg).
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, until their juices have evaporated.
Leave aside.
If using eggs, hard boil them, shell and cool and slice. Set aside.
Assembly and Finishing.
Grease a large deep ovenproof dish. Layer the four components in 3
or 4 layers of each component, pouring 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
(except wine or beer if wished).
The dish is even better when reheated the next day.
Recipe traditional, written IMH c/o Georges Home BBS 2:323/4.4
Source from luhu.jp