Entree: Romania – Transylvania – Varză a la Cluj (Baked Transylvanian casserole of cabbage layered with seasoned minced pork and rice, finished with sour cream and tomato)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr

Additional 10 min

Total 1 hr 40 min

Ingredients

- 1 lb (454 g) ground pork
- 4 oz (115 g) smoked bacon, diced
- 3/4 cup (150 g) long-grain rice, uncooked
- 1 medium head green cabbage, about 3 lb (1.4 kg), cored and thinly sliced
- 2 medium onions, finely chopped, about 8 oz (225 g)
- 3 cloves garlic, minced
- 1 cup (240 ml) tomato sauce or crushed tomatoes
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) sour cream
- 1 large egg
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) sweet paprika
- 1 tsp (5 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 cups (480 ml) water or light stock
- 2 tbsp (30 ml) vegetable oil or butter for sautéing cabbage

Instructions

1. Preheat oven to 350°F (175°C). Rinse rice and cook it until just tender but still slightly underdone, about 8–10 minutes in lightly salted boiling water; drain and set aside.
2. In a large skillet over medium heat, render diced bacon until fat has released and bacon is beginning to crisp, about 4 minutes. Add ground pork and cook, breaking up with a spoon, until no longer pink, about 6–8 minutes. Transfer to a bowl and set aside.
3. In the same skillet add 2 tbsp vegetable oil and sauté chopped onions until soft and translucent, about 5–7 minutes. Add minced garlic and paprika, cook 1 minute until fragrant.
4. Return meat and bacon to the skillet, stir in tomato paste and tomato sauce, then add cooked rice, egg, thyme, salt, and pepper. Mix until evenly combined and set aside.
5. In another large pan, heat 2 tbsp oil or butter and sauté sliced cabbage in batches just until wilted and slightly tender, seasoning lightly with salt. You want cabbage cooked but not mushy.
6. In a 9x13-inch (23x33 cm) baking dish, spread a thin layer of cabbage to cover the bottom. Add half of the meat and rice mixture, then another layer of cabbage, then the remaining meat mixture. Finish with a final layer of cabbage.
7. Pour 2 cups (480 ml) water or light stock evenly over the assembled casserole, press down gently, and cover the dish tightly with foil.
8. Bake covered for 45 minutes. Remove foil, spread sour cream over the top, and bake uncovered for an additional 15 minutes until the top is set and slightly golden.
9. Let rest 10 minutes before serving to allow layers to settle. Serve warm with extra sour cream or crusty bread.