Hungarian Takart with sauerkraut

Ingredients for 6 servings:

• 1 ½ kg sauerkraut, fresh
• 5 large onions
• 2 bottles of tomatoes, pureed
• some olive oil
• Vegetable broth to top up
• 1 kg minced pork
• 2 garlic cloves
• 200 g rice, raw
• 2 tsp paprika powder
• Salt and pepper, black
• 2 eggs
• sour cream

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Recipe from my grandmother

Dice the onions. Mix one of them with the ground meat, eggs, garlic, salt, pepper, paprika, and raw rice. Form them into small balls. The mixture should not be too thick, but it won’t fall apart. Pour olive oil into a large pot. Now spread some of the diced onions, add a layer of sauerkraut, and then some of the passata. Place a layer of meatballs on top of the tomato sauce, then another layer of onions, sauerkraut, tomato sauce, and meatballs. Continue this process until all of it is used up. Finish with sauerkraut and add vegetable broth until the cabbage is just covered. Let the mixture simmer gently and slowly for about 30 minutes. Do not stir! The sauerkraut with the “takart” takes on the “red” color typical of Hungary and is usually eaten with white bread. Add a generous dollop of sour cream to each serving.