Entree: Bulgaria – Northern Culinary Region – Капама ➤ Kapama (A slow-baked Bulgarian casserole of mixed meats, rice, and sauerkraut cooked in a clay pot)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Additional 10 min

Total 3 hrs

Ingredients

- 1.5 lb (680 g) pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 1/2 lb (225 g) smoked pork sausage, sliced (about 8 oz/225 g)
- 1 cup (200 g) short-grain rice, rinsed
- 8 oz (225 g) sauerkraut, drained
- 1 large onion, chopped (about 8 oz/225 g)
- 2 cloves garlic, minced (about 6 g)
- 2 tbsp (30 ml) vegetable oil or rendered lard
- 2 tbsp (30 g) tomato paste
- 1 tbsp (8 g) sweet paprika
- 2 bay leaves
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 cups (480 ml) hot water or low-sodium meat broth, plus more if needed
- 1/4 cup (15 g) chopped fresh parsley for garnish (optional)

Instructions

1. Preheat the oven to 325°F (160°C). In a heavy skillet, heat the oil or lard over medium-high heat and brown the pork shoulder cubes in batches until well seared; transfer to a bowl.
2. In the same skillet, sauté the chopped onion until soft and translucent, about 5–7 minutes. Add the garlic and cook 30 seconds. Stir in the tomato paste and paprika and cook 1 minute to develop color.
3. In a large ovenproof clay pot or Dutch oven, place a layer of half the sauerkraut on the bottom. Add half of the browned pork and half of the sliced sausage over the sauerkraut. Sprinkle half the rinsed rice evenly over the meat layers.
4. Repeat the layering with the remaining sauerkraut, pork, sausage, and rice. Tuck the bay leaves into the layers and pour the onion, tomato and spice mixture over the top. Season with salt and pepper.
5. Pour 2 cups (480 ml) hot water or broth gently over the layered ingredients so the liquid covers the rice but does not submerge all layers. Cover the pot tightly with its lid.
6. Bake covered in the preheated oven for 2 to 2 1/2 hours, until the pork is very tender and rice has absorbed the flavors. Check once halfway, and add a splash more hot water (about 1/4 cup/60 ml) if the pot appears dry.
7. Remove from oven, let rest 10 minutes, then gently mix layers before serving. Garnish with chopped parsley if desired. Serve hot with crusty bread or pickled vegetables.