Hello All!
This is just a very brief note to say that we're safely back, after a 
fabulous trip to Hungary. I'll be answering all those who wrote to me 
individually, but in the meantime, here's the recipe for a superb dish that 
we were cooked by a family friend (and her ex ) while we were staying in 
Budapest. It look much harder than it is, as it consists of 4 different 
components cooked separately and combined.  We adored it.
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MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Koloszv ri Rakott K poszta (Layered Pickled Cabbage)
 Categories: Main dish, Hungarian, Vegetables, Pork, Rice
      Yield: 8 Servings
  1 1/2 kg Sauerkraut
    600 g  Pork leg meat *
    250 g  Rice, long grain (raw)
    320 ml Water
    200 g  Pork back fat (smoked best)
    150 g  Smoked streaky bacon **
    250 g  Gyulai sausage ***
    150 g  Onions; chopped
    500 g  Mushrooms =-AND=- )
     50 g  Onions; chopped    ) =-OR=-
      6    Eggs; hard boiled
           Salt or Vegeta ****
           Pepper
      1 ts Caraway seed
           Marjoram
           Oil
    500 g  CrŠme FraŚche
      1 tb Noble sweet paprika
  * The pork should either be minced (ground) coarsely or better, cut
  into small (1 cm) cubes.
  ** The bacon should ideally not be a sweet cure, but fairly heavily
  smoked, and cut quite thick.
  *** Gyulai sausages are dry, smoked and made with a fair amount of
  paprika. best equivalent might be small sweet chorizo sausages.
  **** Vegeta is a vegetable stock flavouring powder.
  If you can't get french style crŠme fraŚche, use a mixture of 3 parts
  heavy cream and 1 part yoghurt.
  This dish is cooked in four parts and then assembled.
    Part 1. The cabbage.
    Depending upon how sour the cabbage is, wash it more or less well.
  Very sour cabbage that has been pickling all winter will need several
  washes in fresh water, freshly pickled sauerkraut won't need anything
  more than draining.
    Cut the pork fat into small cubes and render them over gentle heat.
  When beginning to take colour, add the caraway seed and the drained
  cabbage. Simmer 15-20 minutes or until softened. Leave aside.
    Part 2 Rice.
    Wash rice well and drain. Fry in a little oil until transparent.
  Add the measured amount of water (equal volume to that of the rice),
  a little salt, and cook until water is absorbed and rice is
  parcooked. Leave aside.
    Part 3 Meat.
    Sweat chopped onions (first quantity) in oil. When transparent, add
  paprika, followed immediately by a little water. Over highish heat,
  add the meat, papper and salt or vegema. Stir, and cook fairly quickly
  partially covered, as for a p”rk”lt, (reducing the meat juices and
  then adding a little water as needed) until meat is just tender.
  Leave aside.
    Part 4 Mushrooms. (or hard boiled egg).
    If using mushrooms, clean and trim if needed, then slice them fairly
  thinly. Chop the second quantity of onion. Sweat onion and mushrooms
  lightly peppered in a little oil, until their juices have evaporated.
  Leave aside.
    If using eggs, hard boil them, shell and cool and slice. Set aside.
    Assembly and Finishing.
    Grease a large deep ovenproof dish. Layer the four components in 3
  or 4 layers of each component, pouring sour cream over each layer,
  and starting and finishing with cabbage.  Slice bacon and sausage
  fairly thinly, arrange over the last layer of cabbage. Bake in a
  moderate oven 350řF Mk 4 for 45 mins to an hour, covering with foil
  if the top starts to brown too much. Serve, with no accompaniments
  (except wine or beer if wished).
    The dish is even better when reheated the next day.
  Recipe traditional, written IMH c/o Georges Home BBS 2:323/4.4
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All the Best
Ian
--- GoldED 2.50.A0918 UNREG
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