Entree: Bulgaria – Central Culinary Region – Капама ➤ Kapama (Slow-baked Bulgarian mixed-meat and rice casserole cooked with sauerkraut and vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs 30 min

Additional 10 min

Total 3 hrs 20 min

Ingredients

- 1.5 lb (680 g) pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 1 lb (454 g) lamb shoulder, cut into 1-inch (2.5 cm) cubes
- 8 oz (225 g) smoked bacon or smoked pork, diced
- 8 oz (225 g) smoked sausage, sliced
- 1 1/2 cups (300 g) long-grain rice, rinsed and drained
- 4 cups (900 g) sauerkraut, drained
- 1 large onion, diced
- 2 medium carrots, sliced
- 2 medium tomatoes, chopped
- 2 tbsp (30 ml) lard or vegetable oil
- 2 tbsp (30 g) tomato paste
- 2 cups (480 ml) water or light stock
- 1 cup (240 ml) dry white wine (optional; may replace with more stock)
- 2 tsp (4 g) sweet paprika
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 bay leaves
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat the oven to 325°F (160°C). Heat the lard or oil in a skillet over medium heat and brown the pork and lamb cubes in batches; set aside.
2. In the same skillet, sauté the bacon until slightly crisp, add the onion and carrots and cook until softened, about 4–5 minutes. Stir in the tomato paste and paprika and cook 1 minute.
3. In a large clay pot or heavy ovenproof casserole, spread a thin layer (about 1 cup (240 ml)) of sauerkraut over the bottom.
4. Scatter half of the rinsed rice over the sauerkraut in an even layer. Top the rice with half the browned meats, half of the sliced sausage, and half of the sautéed vegetables and bacon.
5. Repeat layers: remaining sauerkraut, remaining rice, remaining meats, sausage, and vegetables. Tuck the bay leaves between layers and sprinkle salt and pepper evenly.
6. Pour the water and wine (if using) around the edges of the pot—do not pour directly over the rice layers—to moisten the casserole. Cover the pot tightly with its lid or foil.
7. Bake in the preheated oven for 2 to 2 1/2 hours until the meats are very tender and the rice is fully cooked and has absorbed the juices. If liquid is absorbed too quickly, add a few tablespoons of hot water during baking.
8. Remove from oven, let rest 10 minutes, then stir gently to combine layers or serve by spooning portions from the pot. Garnish with chopped parsley.

1. Preheat the oven to 325°F (160°C). Heat the lard or oil in a skillet over medium heat and brown the pork and lamb cubes in batches; set aside.
2. In the same skillet, sauté the bacon until slightly crisp, add the onion and carrots and cook until softened, about 4–5 minutes. Stir in the tomato paste and paprika and cook 1 minute.
3. In a large clay pot or heavy ovenproof casserole, spread a thin layer (about 1 cup) of sauerkraut over the bottom.
4. Scatter half of the rinsed rice over the sauerkraut in an even layer. Top the rice with half the browned meats, half of the sliced sausage, and half of the sautéed vegetables and bacon.
5. Repeat layers: remaining sauerkraut, remaining rice, remaining meats, sausage, and vegetables. Tuck the bay leaves between layers and sprinkle salt and pepper evenly.
6. Pour the water and wine (if using) around the edges of the pot—do not pour directly over the rice layers—to moisten the casserole. Cover the pot tightly with its lid or foil.
7. Bake in the preheated oven for 2 to 2 1/2 hours until the meats are very tender and the rice is fully cooked and has absorbed the juices. If liquid is absorbed too quickly, add a few tablespoons of hot water during baking.
8. Remove from oven, let rest 10 minutes, then stir gently to combine layers or serve by spooning portions from the pot. Garnish with chopped parsley.