Kolozsvári Rakott Káposzta vagy Erdélyi Rakott Káposzta (SAUERKRAUT, PORK RICE CASSEROLE)

SAUERKRAUT, PORK RICE CASSEROLE

Kolozsvári Rakott Káposzta

or

TRANSYLVANIAN LAYERED CABBAGE

Erdélyi Rakott Káposzta

Kolozsvári Rakott Káposzta is a layered cabbage dish comes from the Transylvania region of Hungary called Erdélyi, or sometimes called Kolozsvár which is present day Romania; thus the name- Erdélyi Rakott Káposzta. This takes any combination of pork and sauerkraut to the next level of enjoyment.

This is a Three-Part Meal, prepared separately, then, layered in one pan and then finished off in the oven so that the flavours meld and marry. Who can resist the juicy pork morsels surrounded by tender rice and tangy sauerkraut and smothered in sour cream? Dinner or supper – anytime is a good time. Prepare in order as specified.

PART 1

RICE SIDE DISH

Rizsa

3 tbsp chicken fat, or

oil/butter combo

1 cup Basmati Rice

1 tsp salt

½ tsp white pepper

1 ¾ cups water, cold

In a medium saucepan, add a little chicken fat or oil/butter combo. Heat oil, add rice and stir-fry for just a few minutes until rice becomes white and chalky in colour. Add salt and water. Bring to a full boil, then cover, turn heat down and simmer for 12-15 minutes.

Remove from heat and let rice sit for 5 minutes. Fluff with a fork; you should see that every grain of rice has grown a little longer and is separate from its brothers and sisters. The rice kernels will be in fluffy mounds.  Well done!  Set aside to cool.

PART 2

HUNGARIAN PORK STEW

Sertés Pörkölt or Disznó Pörkölt

 1 lb pork shoulder, 2” cubes

1 onion, chopped

1 tsp salt

½ tsp black pepper

4 tbsp shortening

1 tsp sweet paprika

⅛ tsp hot paprika

2 cups water

3 cloves garlic

hot red peppers (opt)

1 green pepper (opt)

In a large shallow saucepan, heat lard and fry onions and garlic until lightly browned. Add sweet paprika. Stir constantly for 2-3 minutes for the paprika to bloom. Add pork into onion/paprika mix and ensure that all meat is coated. Let meat sear for about 5 minutes and turn pieces over and repeat. With a wooden spoon, move the meat to one side of the pan, and add the water. Try not to wash off the paprika. Water should just cover pork.  Add pepper and hot red pepper.  Bring to a rolling boil, then cover, turn down heat to medium and stew until tender, approximately 30-45 minutes. 

  

PART 3

STIR-FRIED SAUERKRAUT

Dinsztelt Savanyú Káposzta

1  28 oz jar/can sauerkraut

1 onion, minced

2 tbsp bacon grease

1 tsp salt

½ tsp pepper

½ tsp sweet paprika

Transfer canned sauerkraut into a large colander and rinse and drain  thoroughly. (This helps remove some of that excess vinegar). Set aside.

In a large saucepan, heat bacon fat and sauté onion just until it starts to sweat. Add paprika and cook until onions are translucent.  Add drained sauerkraut and cook for about 10-20 minutes, stirring constantly (in stir-fry method with a large wooden paddle spoon). Remove from heat and set aside to cool thoroughly.

LAYERED CABBAGE DISH ASSEMBLY

Topping

2 cups sour cream

½ cup milk

Condiments

Sour Cream

Crusty Hungarian Bread

Using a large shallow roasting pan or an open oven-proof baking dish, spread ½ the cooled Sauerkraut evenly on the bottom.  

  Next, spread all of the Rice over the sauerkraut. 

Next, spoon over all of the Pork Stew and juices over the rice. 

Spread the remaining ½ of the Sauerkraut on the top – sealing the edges. Finally, in

a large measuring cup, combine sour cream and milk and whisk until smooth. Then pour this mixture over the layered dish ensuring the total surface is covered. 

Bake in 350°F oven for 45 minutes until sour cream is lightly browned and looks like cheesecake. Remove from oven and let rest for 10 minutes. (Who can wait that long?)

SERVING SUGGESTION: Fresh Hungarian Crusty Bread and sour cream.  Wine Pairing: Hungarian Szekszárdi Vörös

To buy our lovely cookbook - please visit our corporate website today. Helen's Hungarian Heritage Recipes

 

Visit Youtube to view all of the steps  Helen's Hungarian Secrets of Cooking

Don't forget to put a little paprika in your life!

 

What is Everyone Saying about Helen's Hungarian Heritage Recipes?

“Named Top Hungarian Cookbooks for 2012" Barbara Rolek - Eastern European Food Guide July 2012

"There is more to Hungarian fare than Gulyás. Truly a labour of love..."  Larry Hoffman - The Cookbook Man June 2012

"This success story is just fantastic" A global sensation! Phillip Mare Anchor Travel Radio, Johannesburg, South Africa January 2012

"We just send you much applause and praise for your excellent promotion of classic Hungarian cuisine throughout the world." Budapest Tourism - Gabor Nagy January 2011

"Helen's Hungarian Heritage Recipes - TOP 10 EASTERN EUROPEAN COOKBOOKS particularly from the Austro-Hungarian Empire.  Clara has taken her mother’s treasured recipes and stories and written them down into a spiral bound, homey cookbook.  Full of information about the ingredients, techniques and tools, this little cookbook will make you feel as though you are sitting at the table with family enjoying one of Helen’s meals." 10 Best Cookbooks by Pauline's Cookbooks Wordpress October 2010

"I found an English written Hungarian cookbook. The writer of this book, and the maker of the foods appearing in it, is Helen who has rebuilt her life in Montreal based on Hungarian gastronomy" Alkotonők.hu Erika Urban, CEO, November 2010

"The board is especially impressed with the way in which your treasured Hungarian recipes are spreading Hungarian Culture, Heritage and Patriotism by keeping alive the true classic Hungarian recipes outside the borders of Hungary in North America and the rest of the world." Hungarian Tourism Board, Budapest, Gabor Kluka October 2010

"Helen's Hungarian Heritage Recipes is such a hit with our audience and everyone just loves you!" Kyle Christie CTV News Anchor, April 2010

"These ladies sure know how to write and cook" Debra Frigault, President KW Business Women's Association February 2010

"This is absolutely wonderful - comfort food at it's finest" Nancy Richards CTV News Anchor, April 2010

"I just love everything about Hungarian Food. I want to try everything." Ted Lehman Inside Brant  TV- News Anchor October 2010

"Readers of Hungarian origin will be very thrilled to see all the dishes they ate as children, but never learned to make. Lecsó lives on!" Ted Lehman Inside Brant TV News Anchor April 2010

"The Hot Hungarian Chef, A.K.A. Clara Czegeny, has some hot recipes for you in her "Helen's Hungarian Heritage Recipes. There's a lot to love in this book" says, Barbara Rolek - By Barbara Rolek, About.com Guide October  2010

"The most appealing quality of Helen’s Hungarian Heritage Recipes is her daughter's friendly voice recalling her mother’s cooking instructions and homey sisterly banter" - Edward Behr, Art of Eating Magazine Fall 2009

"What started out as an idea for a small recipe booklet to share with friends and family, Helen's Hungarian Heritage Recipes has turned into a National Success for this dynamic mother-daughter duo from Brantford, Ontario"  Kyle Christie, CTV News Anchor - October 2009

"Famous Chef Helen Szabo Czegeny stopped in to teach the students how to make Chicken Paprikas. Celebrated Chef Lindsay Vandekamp invited Helen and Clara to teach her Ethnic Cooking Class to feature Hungarian Food. Helen is famous for her Hungarian recipes and is doing a book tour this month." Liaison College Hamilton October 2009

"We found this valuable treasure of Helen's Hungarian Heritage Recipes by chance online and just had to have it to promote to our loyal Hungarian Customers worldwide". Elizabeth (Szabo) Vos Magyar Marketing (USA) October 2009

HOT HUNGARIAN CHEFS, "The front door opens and out wafts the tangy-sweet aroma of cinnamon and baked apples. Not a surprise, really, since this is the house owned by Helen Czégény, an 83-year-old dynamo who, along with daughter, Clara Czegeny." Greg McMillan, Senior Editor, BRANT NEWS November 2009

"If you remember your grandmother as permanently apron-clad, stationed by the stove holding a wooden spoon and sharing wonderful stories of her childhood in a strong foreign accent as she stirred, kneaded, chopped and sliced, then Helen’s Hungarian Heritage Recipes will strike an emphatic chord". Petra Tanos, Art of Eating Magazine Fall 2009

"Celebrated Chef Helen Szabo Czegeny and Clara Czegeny were invited guest chefs to teach their chef trainees all about Hungarian Goulash Soup and Apple Squares. What a treat! There wasn't a morsel left! Everyone praised and thanked Chef Helen and Clara on how professional their teaching class went." Liaison College - Kitchener -November 2009

“Are you Hungry for Hungary? Do you crave cabbage rolls, drool over dumplings or get all atwitter about torte? Mother-daughter team create new cookbook!" Heather Ibbotson, Brantford Expositor, November 2008

"A Perfect Gift for Any Age- Helen's Hungarian Heritage Recipes is just perfect!" Colleen Thoms, Brantford Expositor December 2008

"Imagine that the creative chef and her secret recipes has most ingredients and methods for preparation stored in her head, with only bits of information jotted down on scraps of paper and the backs of envelopes, sometimes in Hungarian, or Swedish, German, or even Russian". --Kit McDermott, Senior Editor, Lifestyles, Brantford Expositor - February 2006

“Clara Czegeny's cookbook is a small treasure with a big heart. The loving result of a desire to honour an aging parent". Gordon M. Balfour, BusMgr-Writer-Gideons International In Canada, February 2006

"Clara and my dear mother Helen, co-authored these treasured Hungarian family recipes. So, whether you crave Chicken Paprikas or Almás Rétes, this authentic, beloved, cherished and Hungarian Heritage Recipe collection includes a vast array of national favourites, from appetizers through desserts". 

WHAT ARE YOU SAYING ABOUT HELEN'S HUNGARIAN HERITAGE RECIPES? 

http://www.helenshungarianheritagerecipes.com/

Hungarian Peach Cobbler by Clara M. Czegeny- author of Helen's Hungarian Heritage Recipes

THE ULTIMATE PEACH COBBLER

by Clara M. Czegeny

Author of 

Helen's Hungarian Heritage Recipes

 TM ©

 

 

Originally an English creation, a cobbler refers to a variety of dishes consisting of a fruit or savoury filling poured into a large baking dish and covered with a batter, biscuit, or pie crust before being baked. Unlike a pie, cobbler never contains a bottom crust.

~~~~~~

When fully cooked, the surface has the appearance of a cobbled street. The name may also derive from the fact that the ingredients are "cobbled" together.

~~~~~~

PEACH FILLING
4 cups of fresh sliced peaches
1/3 cup white sugar + extra if needed
juice of 1 whole lemon
¼ tsp of salt
½ tsp of cinnamon (optional)
1 tsp almond extract
½ tsp nutmeg (grated)

 ~~~~~~
SPONGE CAKE BATTER
1 stick unsalted butter, melted
1 cup of flour
2 tsp of baking powder
¼ tsp of salt
1 cup of sugar
1 egg
¾ cup of milk or...
(½ sour cream (or yogurt) + ½ milk)
1 tsp almond extract

~~~~~~

DIRECTIONS
1.    Preheat the oven to 350o F.
2.    Place cubed butter into bottom of an oblong baking dish and place in oven while warming to melt.
3.    Clean and cut up in wedges 4 large ripe peaches. Do not remove skin. (adds a gorgeous orangey pink colour to sauce) Set aside.

~~~~~~
4.    Remove baking with melted butter and set aside.
5.    In saucepan, add peaches, sugar, nutmeg, salt, extract and lemon juice and bring to a boil and sauté for about 10 minutes – (Just until peaches start to release juice) (Adjust lemon and sugar to taste) Remove from heat and set aside.
6.    In a medium bowl, mix flour, baking powder and salt.
7.    In a larger bowl, combine egg and milk, sugar and sour cream (optional)
8.    Add dry ingredients in thirds and gently combine.

~~~~~~
9.    Pour the batter over the melted butter but DO NOT MIX OR STIR.
10.    Spoon on the peach mixture (including all the juices) evenly over the top and DO NOT STIR. Leave as is. Chemistry will happen in the oven. Seriously, the batter will rise to top during baking and cover the peaches in a hap-hazard cobbled fashion.
11.    Bake for about 40 minutes or until lightly golden. Insert a toothpick and if comes out clean it’s ready.

12.    Cool about 10 minutes before serving.
13.     To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream - or both!

~~~~~

For this recipe and over 440 other Hungarian Heritage Recipes from Chef Helen Czegeny,

visit

http://www.helenshungarianheritagerecipes.com/

Helen's Hungarian Heritage Recipes - THE COOKBOOK MAN TELLS ALL!

 WHO COULD ASK FOR A MORE LOVELY AND THOROUGH COOKBOOK REVIEW?

WE ARE BIASED, WE AGREE!

TITLE: Helen’s Hungarian Heritage Recipes
AUTHOR : Clara Margaret Czegeny
PUBLISHER : Dream Machine Publications
CUISINE : Hungarian

• • • • •

Featured Ingredient: Paprika
Paprika is a spice made from ground, dried fruits of Capsicum annuum, either bell pepper or chili pepper varieties or mixtures thereof. In many European languages, the word paprika refers to the Capsicum fruit itself. The seasoning is used in many cuisines to add color and flavor to dishes. Paprika can range from mild to hot. Flavors also vary from country to country. [Wikipedia]

First Impression
First off, I love self-published cookbooks. It’s a tough mountain to climb. I admire the determination it takes to get one of these publications into the hands cooks like you and me. Helen’s Hungarian Heritage Recipes is similar to so many of these self-produced projects. Homey and comfortable, those are two adjectives that would accurately describe this labor of love. Lots and lots of recipes are contained in the 377 pages. Mostly Hungarian as you would expect. The book is dedicated to Clara’s mother, Helen. Looks like Helen really knew how to cook. And, as a real pat on the back the book was named a 2010 Canadian Cookbook Best Seller.

• • • • •

What You Find Inside (aka Table of Contents)
Introduction & Forward
History of Hungary and Foods
Appetizers and Soups
Sauces, Salads and Side Dishes
Main Dishes
Pastries, Squares, Tortes and Crepes
Passport to International Fare

 Best of the Book (Our Favorite Recipes)

Transylvanian Veal Stew	Hungarian Liver Sausage
Wild Braised Rabbit in Red Wine	Breaded Chicken Livers
Braided Raisin Bread	Wild Mushroom Strudel
Potato, Egg & Sausage Casserole	Hungarian Soup Dumplings
Rustic Fisherman’s Soup	Chicken Cordon Bleu (France)

Yes, of course there were recipes that really caught my eye. I love salty things. So, the Salt Bread Sticks (p112) are a big hit with me. The Anchovy Stuffed Hard Boiled Eggs (p31) are a great take on an old favorite. Who doesn’t love a good deviled egg? So, when you pep it up with a little anchovy and Madeira you’re sure to have a hands down winner. The Chocolate Jelly Roll (p245) will make a wonderful finish to any meal, Hungarian or not.

 

TO READ THE WHOLE REVIEW - CLICK HERE! 

http://www.cookbookman.com

Hungarian Sweet Noodle Dishes

By Clara Margaret Czegeny COPYRIGHT PUBLISHED ON EZINE ARTICLES SEPT 2010

 

 

One thing for certain;  Hungarian cooking is rich, exciting, sometimes surprising and often irresistible. Hungarians love to eat quality food, often in very large quantities and they have always been resourceful cooks. Their favourite fare makes use of basic, fresh ingredients prepared in simple yet delightful ways. Nevertheless, these dishes can more than hold their own against the most subtle delicacies.

Hungarians love their endless varieties of noodles, pastries and cakes, some of which are considered a main course in their own right. Even average cooks can serve up a different dish for every day of a year, and they don't have much to worry about the following year, either. Some are sweet, others are savoury, but all Hungarian noodles and pastries are very tasty. Kneaded boiled noodles, usually softer than its Italian counterparts, and countless variations on the dumpling may be offered as a main course, and smaller portions make an ideal dessert or side dish.

Of all the desserts served in Hungary, this category of sweetened dumplings and noodles is the most foreign to the Westerner's palate. Yet, whenever I speak to friends who have any Austro-Hungarian background, they always ask about dumpling recipes. They share their individual stories about how their grandmother's served fruit-stuffed dumplings; usually served with ground walnuts, toasted bread crumbs, poppy seed or jams. Once tasted, never forgotten. You have been given fair warning; once you sample any one of these luscious treats, you will NOT be able to resist these classics.

Noodles With Poppy Seeds - Makos Metelt is broad egg noodles sprinkled with ground poppy seeds and sugar.

Noodles With Walnuts - Dios Metelt is broad egg noodles sprinkled with ground walnuts and sugar.

Noodles with Apricot Jam and Walnuts- Laska Teszta Dioval es Lekvaral is same as previous, except the added delight of sweet and tangy homemade Hungarian apricot jam mingles with the delightful flavours and carries it to another level.

Noodles with Apricot or Plum Jam - Lekvaros Metelt is broad egg noodles tossed with apricot or plum jams. When the jam melts a bit on the buttered noodles, the flavour is hard to describe.

Hungarian Noodle Pudding - Magyaros Sult Laska Teszta is a creation of egg noodles, sour cream, raisins, and nuts. Apricot jam joins the party and is baked in a silky smooth egg custard.

Noodle Squares Filled with Jam and Cottage Cheese - Lekvaros es Turos Derelye or Barat Ful. These play a close second to Italian Ravioli, but again, with the sweet cottage cheese component

Cottage Cheese Noodle Pudding - Stiriai Metelt is prepared with tender homemade egg noodles and cottage cheese in a soufflé batter, flavoured with vanilla and lemon zest. Other variations can include adding apples or peaches and or apricot jam.

Cottage Cheese Noodle Pudding - Varga Beles is a close relative of Stiriai Metelt; the brainchild of a brilliant restaurateur. It consists of long, narrow egg noodles mixed with butter, vanilla, raisins and cottage cheese baked between multiple layers of Phyllo pastry, cut into cubes, dusted with copious amounts of powdered sugar and served piping hot.

Treat yourself to a new style of eating. Simple, flavourful, fresh ingredients and absolutely delightful.

Clara M. Czegeny is self-proclaimed Hot Hungarian Chef and Author of Helen's Hungarian Heritage Recipes Cookbook. For free Sweet Noodle Recipes and more on Hungarian Recipes, 
Visit Helen's Hungarian Heritage Recipes

Important Note:

No where in Hungarian Heritage do Hungarians refer to their noodles as pasta!
It's just NOT done! 

Just an added glimpse into our culture.

Fore more great recipes, stories, pictures and of course - the best Hungarian cookbook on the planet
visit
Helens Hungarian Cooking Secrets

Article Source: http://EzineArticles.com