Traditional Banska Kapama: Layered Sauerkraut and Mixed-Meat Clay-Pot Stew

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If the sauerkraut is extremely salty or sharp, rinse only a portion of it, then squeeze lightly. Mix the chopped sauerkraut with the rinsed rice, onions, lard, paprika and black pepper.

Ingredients quick view

1.5kg sauerkraut, drained and coarsely chopped, plus 3-4 whole leaves

500g pork shoulder, cut into large chunks

400g beef chuck, cut into large chunks

4 bone-in chicken thighs

300g Bulgarian smoked sausage, cut into large pieces

150g short-grain rice, rinsed

2 large onions, chopped

2 tablespoons lard

2 teaspoons sweet paprika

1 teaspoon black pepper

2 bay leaves

200ml dry red wine

300ml sauerkraut brine mixed with water to taste

150g all-purpose flour

80ml water, for sealing the pot

Tips quick view

Taste the sauerkraut before deciding how much brine and rinsing it needs.

Keep the meat pieces large enough to survive the very long bake without disappearing.

Do not open the dough-sealed pot during cooking; the trapped steam is central to kapama.

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