How to make
Cut the bacon into medium-sized slices and cover the bottom of a clay pot with a part of them. Then start arranging the kapama - a row of sauerkraut, a row of meat and a row of rice.
Repeat this sequence until you run out of products, but finish off with a row of sauerkraut. Add the bay leaf, black pepper and allspice between the rows.
Because sauerkraut and bacon are salty, do not add salt, but if you use fresh bacon or your sauerkraut is not very salty, you can add a little salt.
At the end, cover everything with a whole sauerkraut leaf and place a little bacon on it, the fat of which will seep into the food during cooking. Pour a glass of white wine.
Also add a little oil - kapama turn out best, when it is greasy. With the cut and wet circle of paper with a larger diameter than the top of the pot, cover everything and put the lid on. Put the pot or casserole in the oven.
Bake at a higher temperature until the kapama starts to simmer, then leave it to boil on low heat for 4-5 hours.
