Print

Rakott Káposzta

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Rakott Káposzta is a traditional Hungarian layered cabbage casserole made with tangy sauerkraut, savory ground meat, rice, and creamy sour cream. This hearty, baked dish is comforting, flavorful, and perfect for make-ahead meals or family dinners.

Ingredients

  • 4 cups sauerkraut (rinsed and drained if too sour)
  • 1 lb (450g) ground pork or pork/beef mix
  • 2 cups cooked white rice
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1–2 tsp Hungarian sweet paprika
  • Salt and black pepper, to taste
  • 2 tbsp vegetable oil or lard
  • 1 cup sour cream (plus more for topping)
  • 1 egg (optional, beaten)
  • Butter or oil, for greasing the baking dish
  • 1 bay leaf (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a medium baking dish with butter or oil.
  2. In a skillet, heat oil over medium heat. Sauté chopped onion until soft, then add garlic and cook for 1 minute.
  3. Add ground meat, paprika, salt, and pepper. Cook until meat is browned and cooked through. Remove from heat.
  4. Mix cooked rice into the meat mixture. Stir in 2–3 tablespoons of sour cream and the beaten egg if using.
  5. Divide the sauerkraut in half. Layer one half at the bottom of the baking dish.
  6. Spread the meat and rice mixture evenly over the sauerkraut layer.
  7. Top with the remaining sauerkraut.
  8. Spread the remaining sour cream over the top layer.
  9. Cover with foil and bake for 30 minutes. Uncover and bake another 15–20 minutes, until the top is lightly golden.
  10. Let rest for 10 minutes before serving. Garnish with extra sour cream if desired.

Notes

  • Rinse the sauerkraut to reduce sourness, especially if it’s very tangy.
  • Let the dish rest before serving—it helps the layers set and improves flavor.
  • Add smoked sausage or bacon for extra richness and depth.

Nutrition

Find it online: https://thefamilycooking.com/rakott-kaposzta/