How to make
This dish is cooked in a large clay pot. Chop the onions finely and fry them in 1 cup lard.
Add the minced meat and fry it as well. Add the rice, salt and pepper to taste. Stir the mixture and then pour in 1 1/2 cups water. Leave it on low heat to boil until the rice swells. With one part of the mixture, fill the chicken and roll up the rest in the sauerkraut leaves.
Separately, cut the pork with fat into pieces and any unused sauerkraut. At the bottom of the pot, put the pieces of pork with their skin down. On top, arrange in the following order: some chopped sauerkraut, the chicken and ribs. Between the ribs and above them, arrange the sauerkraut wraps. Sprinkle with pepper.
Then arrange the meat, sauerkraut and wraps. Top with black pudding and cover it with 2 large sauerkraut leaves. Pour in 1 cup of boiling water and cover it with paper, cut to fit the pot opening. Seal the cover of the pot with dough.
Put the dish to boil on the stove, then sauté in a moderately heated oven for at least 3 hours. Serve the dish in a tray with the chicken and black pudding in the middle and arrange the stuffed sauerkraut wraps and pork around them.
The kapama can be prepared without sauerkraut wraps; in that case cut the sauerkraut into small pieces.
