Recipes · Romanian · Casseroles
Varză à la Cluj (Cluj Layered Sauerkraut and Pork Bake)
One serving has 661 kcal and 26 g protein, and at least a fifth of a woman's daily need of thiamin (95%), pyridoxine (67%), selenium (66%), vitamin C (52%), phosphorus (49%) and niacin (47%). Ready in 130 minutes.
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- Preparation: 30 min
- Cooking: 100 min
- Makes: 1 serving (516 g)
- Difficulty: Medium
- Diets: Gluten-free
- Contains: dairy, pork
Ingredients
- 220 g Sauerkraut (varză murată)
- 120 g Pork, minced
- 16 g Rice, round or medium-grain
- 35 g Onion
- 10 g Sunflower oil
- 1 g Sweet paprika
- 0.3 g Thyme, dried
- 0.2 g Black pepper
- 40 g Water
- 70 g Sour cream (smântână)
- 3 g Dill, fresh
Method
- Taste the sauerkraut: if it is very sour or salty, rinse it in cold water and squeeze it dry. Chop it if the strands are long. It brings all the salt the dish needs.
- Heat half the oil in a wide pan and cook the sauerkraut over low heat for 20-25 minutes, stirring now and then, until soft and lightly golden.
- Chop the onion finely and cook it in the rest of the oil for 5 minutes until soft. Add the minced pork and fry it for 8-10 minutes, breaking it up, until it is no longer pink. Stir in the rinsed rice, the paprika, the thyme, the pepper and the water and cook for 2 minutes.
- Heat the oven to 180°C. Spread a third of the sauerkraut in an oiled baking dish, cover it with half the meat, then another third of the sauerkraut and the rest of the meat, and finish with the last of the sauerkraut.
- Spread two-thirds of the sour cream over the top.
- Cover the dish with foil and bake for 40 minutes, then uncover it and bake for 20 minutes more, until the top is golden and the rice is tender.
- Leave it to rest for 10 minutes, then cut it into squares and serve with the rest of the sour cream and the chopped dill on top. It is the Transylvanian city of Cluj’s own dish, and many say it is better the next day.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 661 kcal | 31% |
| Carbohydrates | 29.7 g | |
| Water | 404 mL | |
| Fiber | 7.8 g | 26% |
| Protein | 25.7 g | 54% |
| Tryptophan | 0.32 g | |
| Threonine | 1.1 g | |
| Isoleucine | 1.2 g | |
| Leucine | 2 g | |
| Lysine | 2.1 g | |
| Methionine | 0.64 g | |
| Cystine | 0.32 g | |
| Phenylalanine | 1 g | |
| Tyrosine | 0.89 g | |
| Valine | 1.4 g | |
| Histidine | 0.94 g | |
| Fat | 49.6 g | |
| Monounsaturated | 16.6 g | |
| Polyunsaturated | 9.7 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 9.2 g | |
| Saturated | 17.7 g | |
| Trans-Fats | 0.56 g | |
| Cholesterol | 128 mg | |
| Calcium | 179 mg | 18% |
| Copper | 0.33 mg | 37% |
| Iron | 5.9 mg | 33% |
| Magnesium | 72.3 mg | 23% |
| Manganese | 0.68 mg | 38% |
| Phosphorus | 341 mg | 49% |
| Potassium | 921 mg | 20% |
| Selenium | 36.1 µg | 66% |
| Sodium | 1,549 mg | |
| Zinc | 3.6 mg | 45% |
| Thiamin (vitamin B1) | 1.1 mg | 95% |
| Riboflavin (vitamin B2) | 0.49 mg | 45% |
| Niacin (vitamin B3) | 6.6 mg | 47% |
| Pantothenic acid (vitamin B5) | 1.6 mg | 33% |
| Pyridoxine (vitamin B6) | 0.87 mg | 67% |
| Folate (vitamin B9) | 112 µg | 28% |
| Cobalamin (vitamin B12) | 0.99 µg | 41% |
| Choline | 39.1 mg | 9% |
| Vitamin A | 128 µg | 18% |
| Vitamin C | 39.1 mg | 52% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 5 mg | 33% |
| Vitamin K | 36.6 µg | 41% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
1.4 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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