Kapama with Sauerkraut
Sauerkraut makes the dish brighter and more acidic without vinegar or sweet sauces. Pork, chicken, and hunting sausages add dense protein and fat, so kapama stays satisfying even in a moderate serving. It is a practical winter-style hot meal that opens up especially well after slow baking.
If the sauerkraut (1200 g) is too sharp, rinse it quickly and squeeze it lightly. Cut the pork (700 g) and chicken (500 g) into large pieces, and slice the hunting sausages (250 g) into thick rounds.
Season the meat with paprika (3 g), salt (5 g), and black pepper (2 g). Layer the sauerkraut (1200 g), pork (700 g), chicken (500 g), and hunting sausages (250 g) in a clay pot or deep baking dish, repeating the layers until the dish is filled.
Add the water (400 g) and bay leaf (2 g), cover the dish with a lid or foil, and bake the kapama for 2 hours at 160°C. Serve it hot after giving the meat a short rest out of the oven.
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