Hungarian Layered Cabbage
long grain rice
1 cup chicken broth
8 slices bacon
1 medium onion, chopped
1 pound lean pork, cut into 1/2 inch cubes
1/2 pound Kielbasa (Polish sausage), slice into 1/3 inch rounds
4 teaspoon Hungarian Paprika
1 large clove garlic, minced
1 pound sauerkraut.
1 cup sour cream
1/3 cup milk
1 egg, lightly beaten
Preheat oven to 375 F
Butter a 2 quart casserole dish.
Cook the rice in the chicken broth for 10 minutes, drain.
Cook bacon until crisp, crumble
In the bacon drippings, saute the onions for 3 minutes.
Add the pork to the skillet, and cook for 10 minutes
Add the Kielbasa, paprika, and garlic. Cook, stirring for 5 minutes.
Rinse the sauerkraut and squeeze dry.
Arrange half the sauerkraut in prepared dish and top it with a layer of half the
meat mixture, the rice, the remaining meat mixture, the remaining sauerkraut,
and the bacon.
In a small bowl, combine the sour cream, milk, and egg.
Top the dish with the sauce, spreading it evenly.
Bake for 50 minutes or until lightly browned.