Cabbage in Cluj

The first time I made Varză a la Cluj was after a long day when I didn't feel like making stuffed cabbage, but I wanted something with a similar taste that would keep in the fridge. Since then, I cook it at least once a month, especially when I find good pickled cabbage or when I have leftover homemade sausages after the holidays. The recipe is not complicated, but it requires patience when sautéing the cabbage. It's worth it because everything binds together much better in the oven, resulting in a hearty dish.

Quick Info

Total Time: approx. 2 hours and 30 minutes (most of the time goes to the oven or sautéing the cabbage)
Servings: 8
Difficulty: medium

Ingredients

- 1 large pickled cabbage (approx. 1.2 - 1.5 kg cleaned of core and thick leaves)
- 250 g round rice
- 400 g pork (I use diced leg, but shoulder or neck works too)
- 1 piece of homemade smoked sausage (150-200 g)
- 3 large onions
- 250 ml sour cream (classic, not liquid cream)
- 50 ml whole milk
- 1 cup cabbage brine (250 ml)
- 1 teaspoon sweet paprika
- salt and pepper, to taste

Preparation Method

1. Cut the pickled cabbage into thin strips. If the cabbage is too salty or too sour, rinse it with cold water and squeeze it well. Sauté it in a large pan without oil. Stir frequently over low heat for about 60 minutes. If it sticks, add a little water or brine. The cabbage should soften well.

2. Peel and dice the onion and sauté it in 2-3 tablespoons of oil until translucent. Add the pork, salt, and pepper, and sauté until no longer pink. Add the paprika and stir quickly to avoid burning.

3. Pour 1 cup of cabbage brine and a glass of water over the meat. Let it simmer for 20-25 minutes on low heat, covered, to allow the meat to absorb the flavors. If it reduces too much, add water.

4. Boil the rice separately in salted water. Drain it when it’s almost cooked (to avoid mushiness, as it will cook further in the oven).

5. Cut the sausage into thin slices.

6. In a large baking dish or cast iron pot, start layering: a layer of sautéed cabbage (about one-third), half of the rice, half of the meat mixture with onion, and a few slices of sausage. Continue with another layer of cabbage, the remaining rice, the rest of the meat, and more sausage. Finish with the remaining cabbage on top.

7. Mix the sour cream with the milk and a pinch of pepper. Pour over the last layer of cabbage.

8. Bake in the oven at 180°C (without fan) for 50-60 minutes. In the last 10-15 minutes, remove the aluminum foil or lid to allow the top layer to brown slightly.

Why I Make This Recipe Often

It’s a dish with an intense flavor, good even the next day, and it portions easily for quick lunches. It doesn’t require constant attention; while it’s in the oven, you can attend to other tasks. It pairs well with many types of meat, and the pickled cabbage adds flavor without needing many spices. It keeps well in the fridge for 3-4 days.

Tips and Variations

Tips

- The cabbage should be sliced as thinly as possible for even cooking.
- If the cabbage is very salty, taste first and adjust the salt for the meat and rice.
- A cast iron or ceramic dish helps prevent drying at the edges.
- It’s good to let the dish rest for 10-15 minutes after taking it out of the oven for better slicing.

Substitutions

- You can use ground meat instead of cubed meat. It cooks a bit faster.
- If pickled cabbage is unavailable, you can use sweet cabbage, but the final taste will be milder. Add a little lemon juice to the water for a slight tanginess.
- The smoked sausage can be replaced with kaizer or bacon, but it should be smoked for flavor.

Variations

- You can add a few tablespoons of tomato sauce or paste between layers.
- The rice can be replaced with bulgur if you want a different texture.
- For a richer version, add 1 beaten egg to the sour cream before pouring it on top.

Serving Ideas

- With homemade bread or cold polenta, cut into thick slices.
- It also goes well with pickled hot peppers or a bit of freshly cracked pepper on the table.

Frequently Asked Questions

1. Can I make Varză a la Cluj only with ground meat?
Yes, ground meat shortens the cooking time, but the flavor is more uniform than if you use cubed meat.

2. Can I use only sausage, without pork?
You can, but it will be fattier and have a more pronounced smoky flavor. Ideally, it's a mix.

3. Can it be made without sour cream on top?
It can be made without it, but the layer of sour cream helps bind the layers and adds flavor. If you want to avoid dairy, you can omit it, but it won't be as creamy.

4. Can it be frozen?
Yes, but the texture of the rice may change slightly upon thawing. However, the flavor remains good.

Nutritional Values

One serving has approximately:
- 380-420 kcal
- 19 g protein
- 20 g fat
- 32 g carbohydrates

The cabbage and meat provide fiber and protein, while the sour cream and sausages add fats, and the rice provides satiety. It’s a hearty dish, suitable for the cold season.

Storage and Reheating

It keeps well in the fridge in a covered container for up to 4 days. For reheating, use the oven at 150°C covered, or the microwave for individual portions. If it has dried out, add a spoonful of sour cream or a little water on top when reheating. It can also be portioned and frozen in small packages.

The cabbage is sliced julienne and sautéed for about an hour over low heat. The onion is diced and sautéed together with the meat. The cabbage juice and spices are added, then it is left to boil (adding water if necessary). The rice is boiled in salted water. In a tray (I usually use a cast iron pot because it gives a unique flavor to the dish and also cooks much faster), we layer the ingredients. We start with a layer of cabbage, then rice, the last layer being the stew and slices of sausage. We continue layering, the last being cabbage. Finally, we mix the sour cream with milk and pour it over the last layer. It is baked until the sour cream starts to brown. It is of course served with fresh homemade pita. :) Enjoy your meal!

 Ingredients: Ingredients: one large pickled cabbage, one cup of cabbage brine, 250 g round grain rice, 400 g diced pork (usually cooked with minced meat, but we prefer to feel the meat), a piece of homemade sausage, 3 large onions, 250 ml homemade sour cream, 50 ml milk, paprika, salt, and pepper to taste.