We enjoyed the sauerkraut recipe from Transylvania (or Romania or Hungary). We love sauerkraut, this variant with rice and caraway seeds was new to us. We let the sauerkraut simmer nicely in our Danish Copco pan with a large knob of butter. Instead of ham steaks we had shoulder chops, cut into cubes and nicely seared with braised onions. We used the vegetarian bacon and that is a great combination. Then we put the sauerkraut, meat and rice in the Copco pan and added the sour cream on top. After about 40 minutes in the oven, the result was stunning, and more than enough for six people. We ate it twice and the last time we added red cabbage. This is also tasty with rice and gives a nice color pattern. The taste is a nice combination of the sourness of the sauerkraut and sour cream, the soft and slightly nutty taste of the rice and caraway seeds, and the full flavor of the meat.