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Varză à la Cluj (Layered Transylvanian Cabbage Casserole with Minced Meat, Rice, and Golden Sour Cream Crust)
The beloved Transylvanian baked specialty known as layered cabbage: alternate strata of braised tangy sauerkraut perfumed with thyme and dill, seasoned minced pork and rice, baked beneath a golden bubbling sour cream mantle.
Prep
25 min
Cook
55 min
Total
80 min
Ingredients
6servings
- Sauerkraut (fermented cabbage), shredded and rinsed900 g
- Minced pork collar or shoulder600 g
- White rice, parboiled for 8 minutes100 g
- Yellow onions, chopped2 piece
- Heavy sour cream350 g
- Fresh dill, chopped3 tbsp
- Dried thyme1 tsp
- Sunflower oil3 tbsp
- Salt and black pepper1 tsp
Preparation Steps
1
In a large skillet, sauté shredded sauerkraut in 2 tbsp oil with thyme and dill for 12-15 minutes until softened and slightly caramelized.
13 min timer
2
In another pan, sauté onion in oil, add minced pork and brown for 8 minutes. Fold in parboiled rice, salt, and pepper.
8 min timer
3
Lightly oil a casserole dish. Layer half the braised cabbage at the bottom, spread the entire meat-rice mixture over it, and cap with remaining cabbage.
5 min timer
4
Spread sour cream evenly over top layer. Bake at 190°C for 40 minutes until golden and bubbling around edges. Rest 10 minutes before slicing.
40 min timer
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Provenance & Public Domain Audit
Source: Patrimoniul Culinar Tradițional Românesc / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Romanian Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
