Varza a la Cluj este una dintre cele mai iubite comori ale bucătăriei transilvănene: straturi savuroase de varză călită cu mirodenii, carne tocată rumenită cu orez și un strat cremos de smântână rumenită la cuptor.
Preparation method
Preparing the ingredients
Finely chop the sauerkraut (if it is too salty or sour, rinse it in cold water and squeeze it well). Finely chop the yellow onion.
In a large skillet, heat half of the sunflower oil and sauté the sauerkraut together with the bay leaves and half of the dried thyme for 15-20 minutes, until slightly softened and the liquid has reduced.
Cooking the meat and rice filling
In another pan, heat the remaining oil and sauté the yellow onion until translucent. Add the minced meat, sweet paprika, the remaining thyme, salt, and black pepper to taste. Cook over medium heat for 8-10 minutes, stirring constantly to break up the meat.
Chef's tip
If using fresh green cabbage instead of sauerkraut, add 2 tablespoons of lemon juice or fermented wheat bran (borș) while sautéing to achieve the authentic sour note.
For an even richer flavor, you can add small cubes of browned bacon or smoked ribs between the cabbage layers.
15 min
Under an hour
