Kolozsvári rakott káposzta - Layered cabbage, Kolozsvár style


2 ¼ lbs sauerkraut
½ cup lard
10 tbs long grain rice
1 medium onion
1 ½ tsp paprika
4 ½ cup ground pork
salt / pepper
5 oz spicy sausage
1 ½ cups sour cream

Rinse the sauerkraut under cold running water. Melt 2 tbs lard in a saucepan, then add the sauerkraut and braise until soft. If necessary, add a splash of water or smoked meat stock.

Melt a dab of lard in a skillet and add the rice. Sauté until translucent,  then add enough water to cover, and cook the rice until al dente.

Melt 2 ½ tbs lard in a skillet and sauté the onion until tanslucent. Take the skillet off the heat, add the paprika and ground pork. Season to taste with salt and pepper, then return to the heat. Cover the skillet and sauté the meat, stirring frequently, until the liquid has eveporated. Slice the sausage.

Grease an ovenproof dish and line the bottom with 1/3 of the sauerkraut. Pour some of the sour cream over the cabbage, then spread half the ground pork mixture, and sausage and rice. Add another layer of cabbage, and sour cream, the remaining pork, sausage, and rice. Finish with a layer of sauerkraut.

Melt 2 tsp of butter in a saucepan, and blend in the remaining sour cream and paprika. Pour the mixture over the sauerkraut. Bake in a preheated oven (350⁰ ) for 30-40 minutes until golden brown.