Koložvárska kapusta

Slovak biryani

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook rice until almost done. Preheat the oven to 200 °C on grill

Step 2

Cut the bacon and sausage into small cubes. Put into a cold pan and fry over low medium heat to render the fat

Step 3

Dice the onion and mince garlic. Once the bacon and sausage fat has rendered, add the onion to the pan and fry. When the onion is done, add the garlic and fry for one more minute

Step 4

Increase the heat to high, add the mince meat to the pan and brown. Then turn the heat down and cook for about 5 minutes. Season with salt, pepper, and paprika.

Step 5

In an oven dish layer the koložvárska kapusta: start with half the rice, add half the meat mixture, and top with half of the sauerkraut, including the juice. Then repeat with the other half of rice, meat, and sauerkraut.

Step 6

Press the ingredients in the dish down to ensure the layers stick together. Smear the creme fraiche on top

Step 7

Bake on high grill setting for about 20 minutes until the creme fraiche on top is browned and the koložvárska kapusta is bubbly. Allow to rest for 5 minutes before serving