Asenovska Kapama with Pork, Chicken and Sausages
by Иван Звездев
Dish type: Main courses
Preparation time: 3 hours
5 Servings
500 g pork belly or pork steaks
1/2 chicken
500 g sudzhuk sausage
500 g blood sausage
80 ml oil
1 whole fermented cabbage (1.5 kg)
5 tbsp chopped canned tomatoes
1 tbsp sweet paprika
Ground black pepper
1 tsp fenugreek
Preparation
1. Cut the cabbage into thick strips and season with fenugreek and paprika. Put half the oil and one quarter of the cabbage in a clay casserole.
2. Cut the pork into 4 pieces and place on the cabbage. Add another cabbage layer, the half chicken cut into 4 pieces, then more cabbage.
3. Add the sliced sausages and cover with the remaining cabbage and 3 whole cabbage leaves.
4. Add the tomatoes, paprika and remaining oil. Place the casserole in a cold oven.
5. Heat to 250°C and cook for 15 minutes once that temperature is reached. Reduce to 150°C and bake for 2 hours.
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