The Kapama is a winter dish, which many years ago Banskalee had prepared for big winter holidays when the whole family was gathered at the table.
Course: Main Course
Cuisine: Bulgaria
Keyword: Beef, cabbage, Pork, rice


  • 1.5 kg pork
  • 1 cabbage
  • 700 g beef
  • 400 g blood sausage
  • 500 g chicken legs
  • 600 g rice
  • 1 bay leave
  • black pepper
  • 150 g wine
  • 300 c chicane (soak beet)


  • Slice the cabbage and desalting it in water, then wring it out well from the water.
  • Fry rice with pepper. Take a clay pot with about 7-10 liters compatibility and start puting ingredients : cabbage - beef - rice - again cabbage - pork - rice - cabbage - blood sausage - rice - cabbage - chicken, etc until you arrange all products.
  • In individual layers put bay leaves, 3-4 leaves you need, not more.
  • Put soak beet only if you like it as taste, otherwise not.
  • Put the clay pot in the oven and leave to boil for 30 minutes on 250 C. Reducing on 150 degrees and bake for 3 hours.
  • Optionally, you can put beetroot and cut retail products.

Photo credit and inspiration: gia-bg.com, leonardobansko.com