Best 3 Rakott Kaposzta Recipes

Rakott kaposzta, also known as Hungarian layered cabbage, is a traditional Hungarian dish that is enjoyed by many. This savory and hearty dish is made with layers of cooked cabbage, ground meat, rice, and a variety of spices. It is a staple in Hungarian cuisine and is often served during special occasions and holidays. Its unique flavor and texture have made it a favorite among Hungarians and non-Hungarians alike. Whether you're a seasoned chef or a beginner in the kitchen, this article will guide you through the process of creating a delicious and authentic rakott kaposzta dish. So, let's dive in and explore the best recipes for this classic Hungarian dish!

Check out the recipes below so you can choose the best recipe for yourself!

KOLOZSVARI RAKOTT KAPOSZTA

Kolozsvari Rakott Kaposzta image

This is the specialty from here in Cluj. The Romanian name is Varza a la Cluj. It's a heavy dish good for the winter. Truly delicious but somewhat complicated. For the more authentic version use pickled cabbage.

Provided by Transylmania

Categories One Dish Meal

Time 2h30m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

3 lbs cabbage, finely shredded (half or all should be pickled cabbage)
2 tablespoons butter
1 lb ground meat (pork is best)
1 onion, minced
2 garlic cloves, minced
3 tablespoons Hungarian paprika
salt and pepper
1 teaspoon ground caraway
1/2 cup minced fresh dill
1 cup rice
2 cups sour cream
1 (6 ounce) can tomato paste

Steps:

In a large pot melt 1 tbl. of the butter over medium heat. Add the cabbage, some salt and pepper, and 1 tbls. paprika. Saute for about 15 minutes, or until it softens a bit.
Set aside when finished.
While the cabbage is cooking,in a saucepan cook the 1 cup of rice in 2 cups of salted water. Set aside when finished.
Combine the meat with onion, garlic, half the dill, salt and pepper, and 1 tbl. paprika. Set aside.
Preheat the oven to 375.
In a large baking dish or casserole, melt the other 1 tbl. of butter. Put down 1 third of the sauteed cabbage.
Over the cabbage layer half of the rice, then half of the meat, then half of the sour cream. Put down another third of the cabbage then layer the other half of the rice and meat. Over the meat sprinkle the remaining paprika, the caraway, and some salt and pepper. Cover this layer with the remaining cabbage.
Spread the remaining sour cream over the cabbage and pour 1 cup of water into the casserole. Let this seep to the bottom.
Combine the tomato paste with 1/2 cup of water, to make a relatively thick sauce. Cover the whole casserole with this.
Bake the cabbage at 350 for about 90 minutes. The top should be a bit crusty and browned and there should be some bubbling.
Serve this with bread, pickles, and sour cream on top.

HUNGARIAN RAKOTT KAPOSZTA, CABBAGE CASSEROLE

Hungarian Rakott Kaposzta, Cabbage Casserole image

This is a wonderful casserole especially served with spatzle and cucumber salad (both recipes are on Zaar under separate postings. This is a really inexpensive dinner to make and very good. It is tastiest if you make it one day refrigerate it and then reheat in a 325F until heated through

Provided by Bergy

Categories Cheese

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup butter
2 onions, cut in wedges
6 garlic cloves, minced
1 teaspoon caraway seed
8 cups firmly packed green cabbage, 1 inch pieces
1/2 cup fresh dill, chopped
1 tablespoon Hungarian paprika
2 potatoes, thinly sliced
8 ounces feta cheese, crumbled
3 apples, peeled, cored and thinly sliced
1/4 cup wine vinegar
sour cream or yogurt

Steps:

In a large skillet, medium heat, fry the onions and garlic in the butter until golden.
Add caraway seeds.
Stir in the cabbage and mix well, add a few teaspoons of water and cook until the cabbage has just turned bright green.
Stir in the dill and half the paprika.
Place half the cabbage mixture in a 13x9" casserole dish, then put a layer of potato, cheese and apples.
Cover with remaining cabbage mixture.
Sprinkle with the vinegar and dust with the remaining paprika.
Bake covered for 45 minutes 325F oven.
Uncover and bake until the casserole is lightly brown, approximately 15 minutes.
Let cool for a few minutes and serve with sour cream or yogurt on the side.

RAKOTT KAPOSZTA

Rakott Kaposzta image

Number Of Ingredients 8

Ingredients

2 jar Sauerkraut (drained) 16oz
1 cup Cooked rice
1.5 pounds Cooked mince (hamburger meat)
3 tablespoons Paprika
2 links Polska kielbasa sausage (cut into 1/4" rounds)
2 cups Sour cream
1/2 cup Milk
1 Chopped Onion

Steps:

Cook mince with onion
Add paprika to meat at end of cooking
Mix milk and sour cream
Layer as follows: Sauerkraut, Meat mix, rice, sausage, milk/cream
Repeat layers until all used
Cook in oven at 350F/180C for 45mins covered (less if uncovered)

Tips:

To save time, use store-bought sauerkraut instead of making your own. This is available in most grocery stores.
If you are using fresh cabbage, make sure to shred it thinly. This will help it cook evenly.
Be generous with the spices. Rakott kaposzta is a flavorful dish, so don't be afraid to add plenty of paprika, caraway seeds, and black pepper.
Brown the meat well before adding it to the cabbage. This will help to develop the flavor and prevent the meat from becoming dry.
Use a Dutch oven or other heavy-bottomed pot. This will help to evenly distribute the heat and prevent the cabbage from burning.
Bake the rakott kaposzta until the cabbage is tender and the top is golden brown. This usually takes about 1 hour.

Conclusion:

Rakott kaposzta is a delicious and hearty dish that is perfect for a cold winter day. It is also relatively easy to make, making it a great option for busy families. Whether you are using fresh or store-bought sauerkraut, be sure to follow the tips above to ensure that your rakott kaposzta turns out perfectly.