How to cook
In my recipe I use 21 oz (600 g) pork, 17.5 oz (500 g) chicken breasts and 17.5 oz (500 g) sausages. In some regions of Bulgaria they actually use blood pudding as well. When it comes to kapama, the most important thing is to use a clay pot container. I used a 1.5 gal (5 L) one.
Prepare the different types of meat by cutting them into coarse pieces. I like to put them in another container together. Then chop the onions and sauerkraut. At the bottom of the clay pot, put the onions and sauerkraut, then a layer of meat of every type, sprinkle with the spices, stir slightly, then arrange sauerkraut again, meat, spices, meat, sauerkraut. I like to put 3 garlic cloves, coarsely chopped, but you can add them whole. I like adding paprika as well.
Specifically, this recipe, since it is a traditional one passed onto me by my grandma, calls for adding cloves and cumin, in addition to black pepper, onions, allspice, paprika, bay leaf.
Once you've arranged everything in the pot, start washing 1/2 cup rice little by little. Put the rice in the pot, pour in 1 cup water, 1/2 cup sauerkraut juice and red wine to taste. You can add salt if your sauerkraut isn't too salty but usually its salinity is sufficient; in other words be careful when adding salt to this dish.
Close the clay pot, put in the oven and bake for 4-5 hours on low heat - at about 257°F (125 °C), then gradually raise it to 356°F (180 °C).
The result is a remarkably delicious Bulgarian dish. As you may know, Bulgarian chefs use pork lard when preparing sauerkraut dishes but it turns out tasty with oil as well.