Best 2 Kolozsvari Rakott Kaposzta Recipes

Kolozsvári rakott káposzta, also known as Kolozsvár/Cluj-Napoca layered cabbage, is a traditional Hungarian dish, popular in Transylvania. It is a layered casserole made with sauerkraut, minced meat, rice, and spices. The sauerkraut is typically made from white cabbage, fermented with salt and lactic acid bacteria, giving it a sour and tangy flavor. The minced meat is usually a combination of pork and beef, but can also be made with lamb or veal. Rice is added to the filling for texture and extra heartiness. The dish is seasoned with salt, pepper, paprika, and other spices, and is often topped with a layer of sour cream or yogurt before baking. Kolozsvári rakott káposzta is typically served with a side of bread or mashed potatoes. In this article, we will explore two variations of this classic dish: the traditional Kolozsvári rakott káposzta and a vegetarian version made with lentils instead of meat. Both recipes are detailed with step-by-step instructions, ingredient lists, and cooking times, ensuring that you can easily recreate this delicious Hungarian dish in your own kitchen.

Let's cook with our recipes!

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.

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.

Tips:

Choose the right cabbage: Use a firm, compact head of green cabbage for the best results.
Shred the cabbage thinly: This will help it cook evenly and absorb the flavors of the other ingredients.
Don't overcook the cabbage: It should be tender but still have a slight crunch.
Use a variety of meats: Ground pork, beef, and sausage are all popular choices for kolozsvari rakott kaposzta.
Season the meat well: Use a combination of paprika, salt, pepper, and other spices to taste.
Don't be afraid to experiment: There are many different ways to make kolozsvari rakott kaposzta, so feel free to adjust the recipe to your liking.

Conclusion:

Kolozsvari rakott kaposzta is a delicious and hearty dish that is perfect for a cold winter day. It is easy to make and can be tailored to your liking. So next time you are looking for a comforting and satisfying meal, give kolozsvari rakott kaposzta a try.