Hungarian Layered Cabbage, an appetizing dinner party dish of pork and sauerkraut, may be served with buttered noodles, a puree of green peas and accompanied by mixed pickles.
2 oz. butter
2 tablespoons olive oil
2 medium-sized onions, chopped
2 garlic cloves, crushed
1 ½ lb. pork fillet, cut into
6 bacon slices, chopped
12 oz. garlic sausage, peeled, sliced crosswise and then halved
2 teaspoon salt
2 teaspoon black pepper
1 tablespoon paprika
2 lb. canned sauerkraut
12 fl. oz. m cups sour cream
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
In a large frying-pan, melt the butter with the olive oil over moderate heat. When the foam subsides, add the onions and garlic and cook them, stirring occasionally, for 5 to 7 minutes, or until the onions are soft and translucent but not brown.
Add the pork, bacon and sausage to the pan and cook, turning and stirring occasionally, for 8 minutes, or until the pork cubes are evenly browned on all sides.
Remove the pan from the heat and add the salt, pepper and paprika, stirring the mixture with a wooden spoon until all the ingredients are well blended. Set aside.
Arrange about one-third of the sauer-kraut in a large, deep ovenproof casserole. Cover with about half of the meat mixture, then with about 4 fluid ounces of the sour cream. Continue to make layers until all the ingredients have been used up, finishing with a layer of sauerkraut, topped with the remaining sour cream.
Place the casserole in the oven and bake for 1 ½ hours, or until the meat is thoroughly cooked and tender. Remove the casserole from the oven and serve at once.