Pork & sauerkraut casserole - kolozsvar cabbage

Ingredients

• 11/2 libra Pork
• 1 cup Rice
• Oil
• 1 Onion
• 1 tablespoon Hungarian Paprika
• 800 ml Sauerkraut
• 2 cups Sour Cream
• Salt
• Pepper
• Caraway Seed

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Preparation

• In a large pot heat up the oil. Add chopped onion and saute till golden brown.
• Add paprika and saute for a minute or two. Add cut up pork. Brown it a little bit.
• Pour 2 cups of water over the pork. Turn down the heat , salt and pepper, cover and saute until tender.
• In another pot cook rice until half done. After pork and rice are done grease the casserole dish.
• Use 1/3 of the sauerkraut to make the bottom layer. Lightly sprinkle with caraway seed. Don't drain the sauerkraut. Just gently shake off the juice.
• Use 1/2 of the rice as a second layer. Next is another layer of sauerkraut, then the rest of the rice , the rest of the pork and top layer of sauerkraut.
• Pop it into preheated oven for about 40 minutes. After it's done cover the top layer with layer of sour cream. Pop back into the oven uncover for another 15 minutes.
• Let it rest for 10 minutes before serving.