Varză à la Cluj
Layers of sauerkraut, minced meat with rice and soured cream, baked until golden: the unrolled version of sarmale and the pride of Cluj cooking.
Ingredients
- 1 kg sauerkraut (or sautéed shredded cabbage)
- 500 g minced pork
- 100 g rice
- 1 onion
- 150 g smoked bacon
- 400 g soured cream
- Dill, paprika, salt and pepper
How to make it at home
- Rinse and drain the sauerkraut and soften it in a little bacon fat.
- Fry the onion and the meat with the paprika, and mix with the half-cooked rice.
- In a dish, layer sauerkraut, meat, sauerkraut and meat again, finishing with sauerkraut.
- Cover with the bacon strips and the soured cream.
- Bake at 180 °C for about 1 hour, until golden.
The trick: A little water or stock between the layers lets the rice finish cooking.