We have a deliciously hearty recipe with sauerkraut and sour cream for you that will warm you up on cold winter days and even your children will enjoy.
Table of contents
- Hungarian layerwort: ingredients and recipe
- Hungarian layerwort: The original
- Hungarian layered cabbage for vegetarians
Serving children a dish of sauerkraut and sour cream might not sound like the best idea. But only because you haven't tried our recipe yet. We promise you that if your little one tries our version of Hungarian layerwort, they won't get enough of it.
Plus, the dish can be prepared in no time at all and is therefore just right for stressful autumn and winter days. Well, are you curious? Then get the pots out of the cupboard and off you go!
Also read:
Hungarian layerwort: ingredients and recipe
Actually, you don't need many pots, just one. When it comes to preparation, the recipe is just as simple as it is to prepare. But let's start at the beginning, namely with the ingredients:
Ingredients for 4-6 people:
- 500 g minced meat (beef, pork, mixed or a vegetarian alternative)
- 250 g rice (we recommend basmati rice)
- 500 g sauerkraut
- 2 cups sour cream
- Salt & Pepper
- Butter or oil for the baking dish
You also need:
- a large baking dish (order here from Amazon)*
This is how the preparation works:
1. Wash the rice thoroughly until the water runs clear. Then add double the amount of water and a little salt and cook it for 10 minutes. Then take the rice off the heat and let it steep in the closed pot for another 10 minutes.
2. Shortly before the end of the brewing time, you can preheat the oven to 200 degrees Celsius top/bottom heat or 180 degrees Celsius circulating air.
3. Now grab the baking dish and grease it all over. Then you start layering. First, add an approx. 1 cm thick layer of rice to the casserole dish. Distribute half of the raw minced meat on top. Season with salt and pepper. Add half of the lightly squeezed sauerkraut to the mince.
4. Repeat the layering a second time: first the rice, then the mince, salt and pepper and finally the sauerkraut.
5. Now the whole thing has to go into the oven on the middle rack for 25 minutes.
6. After the 25 minutes, cover the layered cabbage with a thin layer of sour cream and put it back in the oven for about 10 minutes until the cream turns slightly brown.
7. Serve and enjoy with a tablespoon of sour cream. Bon appetit.
Hungarian layerwort: The original
We have simplified the original layered cabbage recipe a bit. Firstly because it takes less time, but above all because we taste it better. Because the original recipe includes more meat, sausage and bacon.
For original Hungarian layered cabbage you need:
- 600 g mince (mixed)
- 200 g Salami
- 800 g sauerkraut
- 150 g bacon in slices (streaked)
- 100 g Reis
- 1 onion
- 2 cloves of garlic
- 2 cups of sour cream
- Salt, pepper, caraway, paprika powder (sweet)
This is how the preparation works:
1. Cook rice and preheat oven to 180 degrees Celsius (fan oven).
2. Cut onions and fry them in oil, then chop or press the garlic and add it to the onions with the minced meat. Fry everything through. Season to taste with the spices.
3. Line the baking dish with half of the bacon slices. Then spread about a third of the sauerkraut on top. Spread the sliced salami over it. Cover with a cup of sour cream and add more sauerkraut on top (about a third again).
4. Mix the minced meat and rice and spread over the sauerkraut. Add the last bit of sauerkraut on top and another cup of sour cream. Finally, place the remaining bacon slices on top.
5. Cover the baking dish (with a lid or aluminum foil) and put it in the oven for 60 – 70 minutes.
6. Then serve. If you like, you can serve additional rice or a baguette with the layered cabbage. But it also tastes pure. Bon appetit!
Hungarian layered cabbage for vegetarians
If you don't eat meat but don't find substitute products that tasty, we recommend mushrooms instead of meat. Deeply fried with onions and garlic, they harmonize perfectly with the rice and sauerkraut. Don't forget the seasoning.
Also read:
Only problem:Mushrooms are not that easy to digest. So if you know that you will react strongly to the sauerkraut, you should stay away from the mushrooms. Otherwise you'll have a stomach ache. Or you can pack a good portion of caraway into your dish. It inhibits gas formation because it has an antimicrobial effect.
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We hope you like our recipe and wish you a lot of fun cooking, baking and trying it! Feel free to write to us tooInstagramor onFacebook: We are always happy to receive suggestions and recipe requests!
