Title: Razlog Kapama (Bulgarian Christmas Dish)
Categories: Bulgarian Pork Chicken Veal Rice
Yield: 4 Servings

300	g	Pork (without bones)
700	g	Chicken (rooster or
		Turkey)(without bones)
300	g	Veal (without bones)
400	g	Bacon
300	g	Sausages
1		Head sauerkrant
1 1/2	c	Rice
2		Onions
2		Carrots
1	c	Dry white wine
		Mint (to taste)
		Thyme (to taste)
		Laurel leaves (to taste)
		Paprika (optional hot
		Paprika)
		Black pepper
		Vegetable oil
		Salt

PRELIMINARIES: Boil the rice.

Slice the pork into wide slices, then roll in hot paprika and fry in preheated oil. Add the diced carrots and onions. When they become golden-brown add the boiled rice. Pour on a cup of water, add mint and salt.

Sprinkle the chicken with paprika, ground thyme, some oil and salt.

Slice the veal into wide slices, then hammer well. Roll gently into hot paprika, thyme and salt.

Slice the bacon into very thin slices.

PREPARATION: Take a wide earthenware pot with a lid. (If you don't have one, use a wide and deep stew pan).

Stick the bacon to the pot's bottom and walls. Then arrange a layer of sauerkrant. 2/3 of the boiled rice form the next layer. Then comes the pork, then sauerkrant again.

Chicken is to form next layer, sauerkrant again, and the rest of the rice.

In the middle put the veal. (Here if got some rabbit instead of veal it will be just perfect).

On top put the sausages, sliced into rolls, cover with sauerkrant and bacon.

Pour on 1/2 cup of oil, the white wine and a cup of water.

Put on the lid, plaster up with dough, and bake for at least 5 to 6 hours.

Mix well before serving!!! From: "Peter Georgiev"

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