Transylvanian Layered Cabbage with Smoked Sausage and Sour Cream

Name: Transylvanian Layered Cabbage with Smoked Sausage and Sour Cream
Prep time: 1 h 10 min
Cook time: 1 h 40 min
Total time: 2 h 50 min
Yield: 7 servings
Cuisine: Hungarian
Ingredients: 2 pound ground pork; 1 pound smoked Hungarian sausage (sliced 1/2-inch thick); 2 yellow onions (large, finely chopped); 6 clove garlic (minced); 4 tablespoon lard or olive oil; 3 tablespoon sweet paprika (high-quality); 1 tablespoon tomato paste; 2 cup beef broth (gluten-free); 1.5 cup white rice (uncooked, rinsed); 4 pound sauerkraut (drained and squeezed dry); 3 cup sour cream; 2 teaspoon salt; 1 teaspoon black pepper (freshly ground); 2 tablespoon fresh dill (chopped)

A complex and satisfying casserole of sauerkraut, tender pork, smoked sausage, rice, and sour cream, baked in layers until golden brown, offering a delightful balance of tangy, savory, and creamy flavors.

Prep: 1 hr 10 min
Cook: 1 hr 40 min
Total: 2 hr 50 min
Servings: 7
Cuisine: Hungarian
Difficulty: Hard

Dietary

Gluten-Free
Nut-Free
High-Protein
High-Fiber
Low-Sugar

Ingredients

2 pound ground pork
1 pound smoked Hungarian sausage (sliced 1/2-inch thick)
2 yellow onions (large, finely chopped)
6 clove garlic (minced)
4 tablespoon lard or olive oil
3 tablespoon sweet paprika (high-quality)
1 tablespoon tomato paste
2 cup beef broth (gluten-free)
1.5 cup white rice (uncooked, rinsed)
4 pound sauerkraut (drained and squeezed dry)
3 cup sour cream
2 teaspoon salt
1 teaspoon black pepper (freshly ground)
2 tablespoon fresh dill (chopped)

Instructions

Preheat oven to 375°F (190°C). Cook uncooked white rice according to package directions, typically 1 1/2 cups rice to 3 cups water, until fluffy. Set aside.
In a large skillet or Dutch oven, heat 2 tablespoons lard or olive oil over medium-high heat. Add ground pork and cook, breaking it up with a spoon, until browned. Drain any excess fat. Remove pork and set aside.
In the same skillet, add remaining 2 tablespoons lard or olive oil. Add finely chopped yellow onions and cook until softened and caramelized, about 10-12 minutes. Add minced garlic and cook for 1 minute until fragrant.
Remove skillet from heat. Stir in Hungarian sweet paprika and tomato paste, mixing well. Return ground pork to the skillet. Add gluten-free beef broth, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a simmer and cook for 5 minutes, allowing flavors to meld. Remove from heat.
Spread half of the drained sauerkraut evenly in the bottom of a large (13x9-inch) baking dish.
Layer half of the seasoned ground pork mixture over the sauerkraut. Sprinkle half of the cooked white rice over the pork layer.
Arrange half of the sliced smoked Hungarian sausage over the rice. Spread 1 1/2 cups of the sour cream evenly over the sausage layer.
Repeat the layers: remaining sauerkraut, remaining ground pork mixture, remaining cooked white rice, and remaining sliced smoked Hungarian sausage.
Top the final layer with the remaining 1 1/2 cups of sour cream, spreading it evenly to cover the entire casserole. Season the top with remaining 1 teaspoon salt and 1/2 teaspoon black pepper.
Cover the baking dish tightly with aluminum foil and bake for 60 minutes. Remove foil and bake for another 30-40 minutes, or until the top is golden brown and bubbly.
Let rest for 10-15 minutes before serving. Garnish with chopped fresh dill if desired.

Notes

Draining and squeezing the sauerkraut dry is key to preventing a watery casserole. For best results, use good quality Hungarian paprika and smoked sausage.

Nutrition (per serving)

Calories: 910
Protein: 50.8 g
Carbohydrates: 65.2 g
Fat: 49.3 g
Fiber: 9.5 g
Sodium: 1980 mg
Saturated Fat: 22.1 g
Sugar: 8.7 g
Cholesterol: 190 mg