Rakott Kaposzta Recipe – Hungarian Special
Rakott Kaposzta is a traditional Hungarian casserole that brings together tangy sauerkraut, hearty pork chunks, and smoked sausage under a velvety sour cream-and-egg topping. The dish is richly flavored with paprika and slow baked until the layers meld and the top is golden. Perfect for colder days or festive family meals, this savory bake offers both depth and comfort in every hearty bite.
- Prep Time10 min
- Cook Time1 hr 30 min
- Total Time1 hr 40 min
Rakott Kaposzta Recipe Ingredients:
- 1 large jar (about 1-1.5 kg) of sauerkraut, drained and rinsed
- 500g (1 lb) pork shoulder or pork belly, cut into chunks
- 200g (7 oz) smoked sausage (optional), sliced
- 2 medium onions, finely chopped
- 2 tablespoons vegetable oil or lard
- 1 teaspoon paprika (preferably Hungarian)
- 2 cups sour cream
- 2 large eggs
- Salt and pepper to taste
- 1-2 tablespoons sugar (optional, to balance the sourness of the sauerkraut)
- Fresh parsley for garnish (optional)
Prepare the pork:
Heat 1 tablespoon of oil or lard in a large skillet over medium heat.
Add the pork chunks and cook until browned on all sides.
Remove the pork from the skillet and set it aside.
Cook the onions and sausage:
In the same skillet, add another tablespoon of oil or lard.
Saute the chopped onions until softened and golden.
If using sausage, add the sliced sausage and cook for a few more minutes until it starts to brown.
Season:
Sprinkle paprika over the onions and sausage mixture and stir to combine.
Season with salt and pepper to taste. If desired, add a tablespoon or two of sugar to balance the sourness of the sauerkraut.
Layer the casserole:
Preheat your oven to 180°C (350°F). In a greased baking dish, start by layering half of the sauerkraut at the bottom.
Next, add a layer of the browned pork and sausage mixture.
Repeat the layers, finishing with a layer of sauerkraut on top.
Prepare the cream mixture:
In a bowl, whisk together the sour cream and eggs. Season with a pinch of salt and pepper.
Pour this mixture evenly over the top layer of sauerkraut.
Bake:
Cover the baking dish with foil and bake in the preheated oven for about 1 to 1.5 hours, until the dish is bubbling and the flavors are well combined.
You can remove the foil during the last 15 minutes of baking to allow the top to brown slightly.
Serve:
Once done, remove from the oven and let it sit for a few minutes.
Garnish with fresh parsley if desired and serve hot.
Enjoy your Rakott Kaposzta with a side of crusty bread for the perfect meal.
Recipe Notes:
Sauerkraut adjustment: Rinse and squeeze sauerkraut if its sourness is too strong for your taste.
Meat options: Pork shoulder or pork belly add richness; smoked sausage brings extra flavor and texture.
Layering tips: Always start and finish with sauerkraut to help the casserole hold together well.
Balancing flavors: Use a bit of sugar to offset acidity; adjust salt, paprika, or pepper as needed.
Rest & serving: Let the dish rest a few minutes after baking to make slicing easier. Garnish with fresh parsley for color and freshness.
