Hungarian Sauerkraut Casserole (Erdélyi rakott káposzta)
Hungarian Sauerkraut Casserole – Transylvanian or Kolozsvári Cabbage – “Kolozsvári” (from Cluj-Napoca) or “Erdélyi” (from Transylvania) , sensational dish known by both names … Sauerkraut, sausage, bacon, lots of sour cream, only good things can be baked from it! Casserole dishes are the most nutritious, if you eat this, you will definitely not stay hungry 🙂
The story of Hungarian Sauerkraut casserole
One of the oldest Transylvanian dishes is the sauerkraut casserole. The recipe can already be found in the first Hungarian cookbook, published in 1695 by Miklós Kis of Misztófalus. Róza Déryné Széppataki (1793-1872), the most popular Hungarian actress of the traveling theater era, recalls in her diary the gastronomic experience of tasting sauerkraut casserole for the first time. According to an anecdote about the origins of the cabbage casserole, this well-known Transylvanian dish was born in Oradea, not Cluj.
The actress' first encounter with food
Déryné, who was instrumental in the creation and popularization of opera performances in Cluj-Napoca, once visited Oradea and she was hosted by Vice Chancellor Károly Hajdú. In honor of the artist, Hajdú and his cook prepared a delicious meal in a large copper pot lined with fatty pork skin and layered sauerkraut and other tasty morsels in it: chicken, pork, sausage rings, ham, chops – and cooked it all together.
The recipe goes to Budapest
The actress, who had a small appetite in general, enjoyed the dish so much that she ordered it three times, which was not exactly appropriate for a lady at the time. He also wrote down the recipe and brought it back to Budapest, where it has enriched the rich offer of Hungarian cuisine ever since, even if it has been modified in some way.
Hungarian casseroles
Casseroles are a popular dish in Hungary. Almost any vegetable can be used to make this or a similar dish by housewives. Anything can be turned into a casserole, including green beans, cauliflower, peas, and potatoes, etc. A casserole isn’t complete without meat ragu, sour cream, or, in many cases, cheese.
The dish foundation is sauerkraut and a generous amount of sour cream in today’s recipe. This dish is a total energy bomb! To assist you, watch our video about food preparation after the recipe. We wish you luck with your cooking!
Ingredients of sauerkraut casserole:
- 2 kg of sauerkraut
- 3 onions
- 3 tablespoons of lard or oil
- 200 g bacon
- 200 g of flamed sausage or Chorizo
- 1 kg minced pork shoulder
- 2 cloves of garlic
- 200 g half-cooked rice
- 4 cups of sour cream
- salt & pepper, paprika, marjoram, savory (or oregano)
Steps:
- Wash the sauerkraut and soak it. If you like the sour taste of sauerkraut, soak it only once. Squeeze out the water after soaking.
- Melt 1 tablespoon of lard and fry a finely chopped onion for 4-5 minutes over medium heat.
- Add the sauerkraut and cook for 15-20 minutes. Set aside.
- Melt another 1 tablespoon of lard and fry the bacon cubes and sliced sausages until golden brown. Remove and set aside as well.
- Sauté the other 2 finely chopped onions in the remaining lard for 4-5 minutes. Add the minced pork, crushed garlic and spices to taste and cook over medium heat for 20 minutes.
- Brush a casserole dish with a little lard or oil and layer the prepared elements: one-third of the sauerkraut; half of the rice; half of the meaty ragout; all of the fried bacon and sausages; sauerkraut; half of the sour cream; rice; ragout; sauerkraut and finally sour cream.
- Bake at 190°C (375°F) for 55-60 minutes. Serve and enjoy!
Watch our video about sauerkraut casserole recipe: