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
- 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.