Traditional Varză à la Cluj: Layered Sour Cabbage with Pork and Rice

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If the sour cabbage is aggressively salty, rinse briefly and squeeze dry. Cook it with half the fat, thyme, pepper, and a splash of water for 25-30 minutes until softened.

Ingredients quick view

1 kg sour cabbage or well-drained sauerkraut, chopped

500 g ground pork

3/4 cup white rice

150 g smoked bacon, diced

1 large onion, finely chopped

2 tablespoons sunflower oil or lard

1 tablespoon sweet paprika

1 teaspoon dried thyme

1/2 teaspoon black pepper

300 g sour cream

1 cup water or light stock, as needed

Salt, only if needed

Tips quick view

Let the dish rest for at least 10 minutes before serving to allow the flavors to meld.

Serve hot for the best flavor, as the dish is hearty and satisfying.

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