Kapama is a traditional Bulgarian dish prepared with a different types of meat including chicken, pork, veal and sauerkraut. You bake the dish in a clay pot sealed with dough for at least 3 hours in low-temperature.
Kapama is a traditional Bulgarian dish prepared with a different types of meat including chicken, pork, veal and sauerkraut.
- 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)
- First, prepare the different types of meat by cutting them into pieces.
- Use clay pot and place a layer of sauerkraut at the bottom, season it with spices and pepper.
- Then add a layer with the meat and then another more layer of sauerkraut. Season with spices and repeat the steps with layer of rice and layer of different type of meat.
- Put bay leaves between the layers and end with sausage on top.
- Put soak beet only if you like it as taste, otherwise not.
- Preheat the oven to 250° C and bake it for 30 minutes then reduce the temperature to 150° C and bake for another 3 hours.
Inspiration and adaptation: gotvach.bg, leonardobansko.com, tastycraze.com
Explore other recipes from the traditional Bulgarian cuisine.
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