Entree: Bulgaria – National Cuisine – капама ➤ Kapama (Traditional Bulgarian slow-baked casserole of layered meats, rice, and cabbage or sauerkraut)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 2 hrs 30 min

Total 3 hrs

Ingredients

- 2 lb (900 g) pork shoulder, trimmed and cut into 1–1.5 inch (2.5–3.5 cm) cubes
- 8 oz (225 g) smoked pork or smoked bacon, diced
- 1 lb (454 g) bone-in chicken thighs, skin removed and cut into large pieces
- 1 1/2 cups (300 g) medium-grain rice, rinsed
- 2 cups (480 g) sauerkraut, drained and lightly shredded (or 4 cups fresh cabbage, shredded, if preferred)
- 1 cup (240 ml) crushed tomatoes or strained tomato purée
- 1 large onion, finely chopped, about 8 oz (225 g)
- 3 cloves garlic, minced (about 3 tsp / 15 g)
- 2 tbsp (16 g) sweet paprika
- 1 tsp (5 g) hot paprika or red pepper flakes (optional, to taste)
- 2 bay leaves
- 1 1/2 tsp (8 g) kosher salt, adjust to taste
- 1 tsp (5 g) freshly ground black pepper
- 3 cups (720 ml) chicken or beef stock, hot
- 2 tbsp (30 ml) vegetable oil or lard
- Fresh parsley for garnish (optional)

Instructions

1. Preheat the oven to 325°F (165°C). In a large skillet or Dutch oven over medium-high heat, warm 2 tbsp (30 ml) oil. Brown the pork shoulder pieces in batches until well colored; transfer to a plate. Brown the chicken pieces and set aside with the pork. Sauté the diced smoked pork or bacon until some fat renders; remove excess fat if very oily.
2. In the same pan, add the chopped onion and sauté until soft, about 6–8 minutes. Add the garlic and cook 1 minute. Stir in the sweet paprika and hot paprika, coating the aromatics briefly to release aroma.
3. In a large ovenproof clay pot or casserole dish, layer half of the sauerkraut or cabbage on the bottom. Sprinkle half the rinsed rice over the cabbage. Add half of the browned pork and chicken pieces and half of the smoked meat.
4. Spoon half the crushed tomatoes evenly over the meat. Repeat layers: remaining cabbage, rice, meats, and tomatoes. Tuck the bay leaves among the layers. Season layers with the salt and pepper, spreading evenly.
5. Pour the hot stock gently over the assembled kapama so it reaches just above the rice level. Cover tightly with a lid or heavy foil.
6. Bake in the preheated oven for 2 to 2 1/2 hours, until the meats are tender and rice is fully cooked and has absorbed most of the liquid. If the top browns too quickly, cover loosely with foil.
7. Remove from oven and let rest 10–15 minutes. Discard bay leaves, gently mix the layers to combine before serving. Garnish with chopped fresh parsley if desired and serve warm with rustic bread or plain yogurt.