Varză a la Cluj cu Mămăliguță
Cabbage Rolls 'a la Cluj' with Polenta
A hearty and beloved Romanian dish, 'Varză a la Cluj' is a baked casserole of layered sauerkraut, minced meat (typically pork and beef), and rice, slow-cooked to perfection. It's traditionally served with a side of creamy mămăliguță (polenta).
🧂 Ingredients
- 1 large Whole sauerkraut head(about 1.5-2 kg, rinsed and finely shredded)
- 500 g Ground pork
- 250 g Ground beef
- 100 g White rice(uncooked, long-grain)
- 1 large Onion(finely chopped)
- 4 cloves Garlic cloves(minced)
- 2 tbsp Tomato paste
- 100 g Smoked bacon(diced)
- 2 tbsp Vegetable oil
- 2 leaves Bay leaves
- 1 tsp Thyme(dried)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 200 ml Water or broth
- For Mămăliguță:(Cornmeal, water, salt, butter, cheese (optional))
👨🍳 Instructions
- 1
Rinse the sauerkraut under cold water and finely shred it. If it's too sour, soak it in cold water for 30 minutes, then drain well.
💡 Tip: Rinsing and soaking can adjust the sourness to your preference. - 2
Cook the rice according to package directions until al dente. Drain and set aside.
- 3
In a large pan, sauté the diced bacon over medium heat until crispy. Remove bacon and set aside, leaving the rendered fat in the pan.
- 4
Add the chopped onion to the bacon fat (add vegetable oil if needed) and sauté until softened and translucent, about 5-7 minutes.
- 5
Add the minced garlic and cook for 1 minute until fragrant.
- 6
Add the ground pork and beef to the pan. Cook, breaking up the meat with a spoon, until browned. Drain off excess fat.
- 7
Stir in the tomato paste, thyme, salt, and pepper. Cook for another 2 minutes.
- 8
In a large baking dish (approx. 9x13 inches), layer half of the shredded sauerkraut. Top with the meat mixture, then sprinkle with the cooked rice and crispy bacon. Cover with the remaining sauerkraut.
💡 Tip: Ensure even distribution of layers. - 9
Add the bay leaves. Pour the water or broth around the edges of the dish. Cover tightly with foil or a lid.
💡 Tip: Adding liquid helps steam and tenderize the cabbage. - 10
Bake in a preheated oven at 180°C (350°F) for 2 hours. Remove the cover and bake for another 30 minutes, or until the top is slightly browned and bubbly.
- 11
While the casserole bakes, prepare the mămăliguță: Bring water to a boil, gradually whisk in cornmeal, and cook, stirring constantly, until thick and creamy. Season with salt, and stir in butter and cheese if desired.
- 12
Let the Varză a la Cluj rest for 10-15 minutes before serving. Serve hot with a generous portion of mămăliguță.
💡 Pro Tips
- ✓The quality of sauerkraut significantly impacts the final dish. Use good quality, fermented sauerkraut.
- ✓For a richer flavor, you can add a dollop of sour cream on top before baking.
- ✓This dish tastes even better the next day, as the flavors meld.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some recipes include a layer of thinly sliced smoked sausage.
- Vegetarian version: omit meat and bacon, use mushrooms and more vegetables.
- Add a splash of red wine to the meat mixture for depth.