Капама по Традиционна Рецепта за Незабравимо Празнично Меню!

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Recipe for: Kapama according to a Traditional Recipe for an Unforgettable Holiday Menu!

Ingredients:

For the kapama:

1 medium-sized sauerkraut, finely chopped
5-6 leaves of sauerkraut
1 kg. pork shoulder, cut into large pieces
1 kg. chicken, cut into portions (breasts, wings, legs)
2 raw sausages
5-6 pieces of bacon
Half a head of red beetroot, peeled and cut into small cubes
100 g. rice, pre-washed with cold water
Black peppercorns
Red pepper
Allspice
2 bay leaves
50 ml. red wine
500 ml. cabbage juice

For the dough:

250 g. flour
100 ml. water

Preparation method:

Prepare the dough:

Make a well in the middle of the flour and pour in the water. Start kneading until you get a smooth, sticky dough. Set the dough aside. The dough will be used to seal the lid of the casserole.

Prepare the filling:

Add the beets and rice to the sauerkraut. Season with black peppercorns, a few allspice grains and a few teaspoons of paprika. Stir well to mix all the ingredients.

Arrange the casserole:

At the bottom of the casserole, place 3-4 pieces of bacon and on top of them 2-3 whole cabbage leaves. Place some of the filling with the chopped cabbage.

Arrange the pieces of pork and on top of them again put the filling with the chopped cabbage. Add the bay leaves.

Arrange the portions of chicken and again put the filling with the sauerkraut. Place the sausages on top and add the remaining filling.

Add the red wine and cabbage soup. Cover with whole cabbage leaves and on top put the remaining pieces of bacon.

Baking:

Place the dough along the edge of the casserole. Put the lid on and press well to seal. Place the casserole in a cold oven, turn on the oven at 160 degrees, without fan and bake for about 5 hours.

Serve:

Once the kapama is ready, carefully lift the lid with a knife. Serve a portion of the sausage, chicken and pork.

Result:

A wonderful kapama for a large company!

Bon appetit!