Dobrujanski-Style Kapama

It is winter. It is cold. We have to think about fat reserves around our waist. I offer you a recipe that can help.

4 servings
Ingredients:

750 g pork/ shoulder, leg, neck/
500 g white chicken meat
400 g bacon
1 big Sauerkraut
1 cup Sauerkraut juice or warm water
2 tbsp lard or vegetable oil
Ground black pepper
Peppercorns
Salt

Method:

Remove the upper rough leaves of the sauerkraut. Chop them in small pieces. Spread part of them on the bottom of a lard- or oil-greased earthenware/glass/ pot. Shave off any thick part of central ribs of the remaining leaves. If leaves are big, halve them. Cut bacon in thin slices. Chop white meat in equal pieces. Season them with salt and black pepper. Wrap each white meat piece in a slice of bacon. Then wrap it in a sauerkraut leave like a sarma /roll/. Arrange half of the rolls/sarmi/ on the bottom of the pot. Arrange pieces of pork on top. They are seasoned with salt and black pepper. Place the remaining sarmi on top. Spread finely chopped sauerkraut leaves on top. Add 1 tbsp lard/oil/ and some peppercorns. Pour 1 cup warm water or 1 cup sauerkraut juice. Bake in a medium-heated oven for 2-3 hours.

Serve with sparkling wine and a jar of chilli peppers.

Bon Appetit!