Bansko Kapama

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Preparation35 min.
Cooking210 min.
Тotal245 min.
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  • sauerkraut - 1 large cabbage, about 2 lb (1 kg)
  • pork - 26.5 oz (750 g)
  • beef - 14 oz (400 g)
  • blood sausages - 17.5 oz (500 g)
  • chicken legs - 3
  • rice - 21 oz (600 g)
  • bay leaf
  • black pepper
  • wine - 2/3 cup (150 g)
  • beetroots - 14 oz (400 g) soaked


Slice the cabbage and desalt it by soaking it in water, then wring it out well from the water. Fry the rice with black pepper.

Grab a crock of about 2.5 gal (10 liters) and start arranging the ingredients in the following order: cabbage - veal - rice - cabbage again - pork - rice - cabbage – blood sausage - rice - cabbage - chicken, etc. until you arrange all the products.

On the individual layers, put bay leaf, generally 3-4 leaves are needed, not more. Put the soaked beets in if you like the taste, otherwise, do not.


Under the lid of a clay pot, put foil for baking and press it to the top of the pot, so that there's no air flow under the lid. Put the clay pot in the oven and leave the Kapama to boil for 30 minutes at 482°F (250 °C).

Once you hear bubbling, it means it has started boiling. Reduce to 302°F (150 °C) and bake for 3 hours. Optionally, you can put in chopped red beets.

This is the original recipe for Bansko Kapama, as provided by Aunt Mary from the Lazur House in Bansko, who has regaled thousands of guests with delicious local dishes.


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