The winter feast dish of Bansko in the Pirin mountains — pork, chicken and spiced sausage layered with sauerkraut and rice in a clay pot, sealed with a ring of dough and baked for hours until everything melds.
Ingredients
Ingredients
- 800 g pork shoulder, cut into 5 cm pieces
- 1 kg chicken thighs and drumsticks
- 400 g fresh spiced pork sausage, cut into 5 cm pieces
- 1 kg sauerkraut, shredded
- 6 leaves whole sauerkraut leaves
- 150 g short-grain rice, rinsed
- 3 tbsp lard
- 1 tbsp sweet paprika
- 1 tsp black peppercorns
- 6 allspice berries
- 4 bay leaves
- 1.5 tsp salt
- 200 ml dry red wine
- 300 ml hot water
- 200 g plain flour, for the seal
- 120 ml water, for the seal
Nutrition (estimated)
high confidenceRecipe total: 7831 kcal · P 593.4g · C 435.5g · F 386.1g
Estimated from 16 of 16 ingredients
Approximate estimate, calculated from the ingredients.
Steps
Steps
- 1Heat the oven to 160°C. If the shredded sauerkraut is very salty, rinse it briefly and squeeze it out.
- 2Rub the pork and chicken with the salt and paprika. Melt the lard in a large frying pan over high heat and brown the pork, then the chicken, for 5 minutes per batch, only until coloured.
- 3Line the base of a large clay pot or heavy lidded casserole (about 5 litres) with 3 of the sauerkraut leaves and spread a third of the shredded sauerkraut over them.
- 4Lay the pork on top, scatter over half the rice and half the peppercorns, allspice and bay leaves, and cover with another third of the shredded sauerkraut.
- 5Add the chicken and the sausage, then the remaining rice and spices and the rest of the shredded sauerkraut, and cover everything with the remaining leaves.
- 6Pour the wine and the hot water down the side of the pot; the liquid should come about halfway up, as the meat and cabbage release more as they cook.
- 7Mix the flour with the water for the seal into a soft dough, roll it into a rope and press it around the rim, then set the lid on top — the seal keeps the steam in, so nothing dries out over the long bake.
- 8Bake for 4 hours without opening the pot.
- 9Break the dough seal at the table, lift off the lid and serve straight from the pot, with some of each meat, sausage and sauerkraut on every plate.
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Questions and answers
How long does Bansko Kapama take to make?
About 290 minutes: 40 min prep and 250 min cooking.
What ingredients do you need for Bansko Kapama?
16 ingredients: pork shoulder, chicken thighs and drumsticks, fresh spiced pork sausage, sauerkraut, whole sauerkraut leaves, short-grain rice, lard, sweet paprika, black peppercorns, allspice berries, bay leaves, salt and 4 more.
How many servings does this Bansko Kapama recipe make?
8 servings. The servings buttons above the ingredients rescale every amount.
How many calories are in a serving of Bansko Kapama?
About 979 kcal, with 74.2 g protein, 54.4 g carbohydrate and 48.3 g fat. This is an estimate from the ingredients, not a lab analysis.
What cuisine is Bansko Kapama?
Bansko Kapama comes from Bulgarian cuisine.
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