Hungarian Layered Cabbage

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

1-inch cubes

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.

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