Best 3 Rakott Kaposzta Recipes
Rakott kaposzta, also known as Hungarian layered cabbage, is a hearty and flavorful dish that is a staple of Hungarian cuisine. It is typically made with layers of cooked cabbage, rice, ground pork or beef, and a variety of spices. The dish is then baked in the oven until the cabbage is tender and the top is golden brown. Rakott kaposzta can be served as a main course or a side dish, and it is often paired with sour cream or yogurt.
This article provides two recipes for rakott kaposzta: a traditional recipe and a vegetarian recipe. The traditional recipe uses ground pork or beef, while the vegetarian recipe uses lentils and mushrooms. Both recipes are easy to follow and can be made with common ingredients.
In addition to the two main recipes, the article also includes a recipe for rakott kel, which is a version of rakott kaposzta that uses kale instead of cabbage. This makes it a great option for those who are looking for a healthier alternative to the traditional dish.
No matter which recipe you choose, you are sure to enjoy this delicious and hearty Hungarian dish.
HUNGARIAN RAKOTT KAPOSZTA, CABBAGE CASSEROLE
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
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
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.
RAKOTT KAPOSZTA
Number Of Ingredients 8
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:
- Use high-quality ingredients: The quality of your ingredients will greatly impact the final flavor of your rakott kaposzta. Make sure to use fresh, flavorful cabbage, tender pork, and high-quality smoked sausage.
- Don't overcook the cabbage: The cabbage should be tender but still retain a bit of its crunch. Overcooking the cabbage will make it mushy and bland.
- Use a combination of smoked and fresh sausage: This will give your rakott kaposzta a more complex flavor. You can use any type of smoked sausage you like, such as kielbasa, andouille, or chorizo.
- Don't be afraid to adjust the seasonings: Rakott kaposzta is a versatile dish that can be adjusted to your own taste. If you like it spicy, add a pinch of cayenne pepper or paprika. If you prefer a more sour flavor, add a bit of vinegar or lemon juice.
- Serve with a dollop of sour cream: Sour cream is the perfect complement to rakott kaposzta. It adds a creamy, tangy flavor that balances out the richness of the dish.
Conclusion:
Rakott kaposzta is a hearty, flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. Whether you like it spicy, sour, or mild, rakott kaposzta is sure to satisfy. So next time you're looking for a comforting and delicious meal, give rakott kaposzta a try.
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