Cabbage with Dried Beans, Creative Style
On our trip to Kalocsa, Hungary, we wandered into a bookstore and found an entire shelf of cookbooks dedicated to cooking with paprika. We adapted this dish (originally written to serve 30) from one of those books.
1 lb sauerkraut, squeezed of excess brine
1/3 cup uncooked barley
1/2 lb uncooked beans like cannelloni or cranberry, or 15 oz can of cooked beans
2 roasted red peppers, sliced and seasoned with salt and 1 tsp apple cider vinegar
3/4 lb smoked sausage like Kielbasa, smoked vegetarian sausage or 1 lb oyster mushrooms sautéed with 1/2 tsp Smoked Pimentón Paprika
1 large onion, sliced
1/2 tsp Taurus Mountain Thyme
1/2 tsp Caribbean Bay Leaf powder
1/2 tsp Oregano Flower Buds, ground or crushed
salt, to taste
1 Tbsp Szegedi 178 Hot Paprika
Soak beans overnight.
Slice smoked sausage or mushrooms into 1/2-inch-thick pieces.
Over medium heat, brown the onion in 2 Tbsp oil with a pinch of salt and stir in herbs. Decrease the heat to low, and add the sauerkraut and cook for 10 minutes.
In a large Dutch oven, begin to assemble the layers of ingredients. The layers are as follows: sauerkraut, beans, barley, sausage (sub mushrooms), peppers. Continue adding layers; you should have about three layers of each ingredient.
Pour water over the layers to cover and bring to a boil.
Immediately lower heat, cover and cook without stirring. If water levels get too low, add more boiling water to cover again.
Once the beans are cooked all the way through, about 1.5 hours, taste for salt and sprinkle hot paprika over the top.
Continue to cook another 5 minutes and serve with bread.