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 recipe
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Kapama

Kapama is a traditional Bulgarian dish prepared with a different types of meat including chicken, pork, veal and sauerkraut.
Course: Main Course
Cuisine: Bulgaria
Keyword: Beef, cabbage, Pork, rice

Ingredients

  • 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)

Instructions

  • 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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