Rakott Kaposzta Hungarian Sauerkraut Casserole🇭🇺

Instructions:

1. Cook the meat filling
   • Heat lard/oil in a pan, sauté onions until golden, add garlic.
   • Stir in paprika and caraway seeds, then add ground pork.
   • Cook until meat browns, season with salt and pepper.
   • Stir in cooked rice and set aside.
2. Prepare sauerkraut
   • If too sour, rinse sauerkraut under cold water.
   • Simmer with bay leaf for 10 minutes, then drain well.
3. Make sour cream mixture
   • Beat eggs into sour cream until smooth.
4. Assemble casserole
   • Grease a large baking dish.
   • Layer:
     1. Half of the sauerkraut
     2. All the meat-rice mixture
     3. Remaining sauerkraut
   • Spread sour cream mixture evenly on top.
5. Bake
   • Preheat oven to 180°C / 350°F.
   • Bake for 40–45 minutes, until top is lightly golden and bubbling.

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🍽 Serving:

• Let rest 10 minutes before cutting, so layers set.
• Serve with crusty bread or even pickles on the side.
• Even better reheated the next day — the flavors deepen beautifully.

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Would you like me to also include the Transylvanian-style version (Erdélyi rakott káposzta), which uses smoked sausage and bacon for extra richness?