KOLOZSVARI RAKOTT KAPOSZTA
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
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.
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Amnaaftab Amna
[email protected]This dish is a bit too heavy for my taste. I would prefer a lighter version with less meat and more vegetables.
Nwadike Oluebube
[email protected]I'm not a huge fan of cabbage, but this dish was surprisingly delicious. The flavors were well-balanced and the cabbage was cooked perfectly.
Drk Etern
[email protected]Overall, I really enjoyed this recipe. It's a great dish to serve for a special occasion or a weeknight dinner.
Babys Mom
[email protected]The only thing I would change about this recipe is the cooking time. I found that the cabbage was a bit too soft for my liking. Next time, I'll cook it for a shorter amount of time.
Neba Yvette
[email protected]This recipe is a great way to use up leftover cabbage. I always have a head of cabbage in my fridge and this dish is a lifesaver.
Conner Cook
[email protected]I love how versatile this dish is. You can add or remove ingredients to suit your own taste. I like to add a bit of extra paprika for a smoky flavor.
Liza Dawson
[email protected]This dish was a bit more time-consuming to make than I expected, but it was totally worth it. The end result was so flavorful and satisfying.
Latifat Oni
[email protected]I tried this recipe for the first time last week and it turned out amazing! The flavors were perfectly balanced and the cabbage was cooked to perfection.
ilia razaqi
[email protected]I've been cooking Kolozsvari Rakott Kaposzta for years and it's always a hit with my family and friends. The recipe is easy to follow and the results are always delicious.
Qasra Abbas
[email protected]Kolozsvari Rakott Kaposzta is a must-try for any food lover! The combination of flavors and textures is incredible. Highly recommend!