Hundreds of years heritage, organic folk culture and contemporary art in a Transylvanian village, Bikfalva

Transylvania is famous for its hospitality and its gastronomy. The older aunts still follow the tradition of the "Hungarian garden" where flowers and vegetables are planted together. So the garden is useful and beautiful at the same time. There is harvest festival in every autumn where the village people can show and sell their products, including preserves and jams. Walking among centuries-old mansions in Bikfalva, the tourists can experience the charm of the old world, they can get a taste of local flavours in the four high quality pensions, they can get to know the chimney cake, which is a special cake with hole, baked on coals, the real Székely brandy - called pálinka - and the Székely cabbage casserole, which is the most traditional festive food in this region. The recipe of cabbage casserole 1 kg sauerkraut (head) 1 kg of sauerkraut (chopped) 250 g minced beef 250 g minced pork 1 cup of rice 1 medium red onion 3 cloves of garlic (optional) 1 egg 2 tablespoons paprika 4 tbsp pork fat 2 tbsp fine flour (optional for thickening) 4 dl sour cream 1 l sauerkraut juice 50 dkg smoked sides (optional) 15 dkg Transylvanian bacon (optional) 5 sprigs of thyme 5 sprigs of dill salt to taste black pepper to taste 1. Pick the leaves of the cabbage 2. For the filling, mix minced pork and beef with eggs, 1 head of chopped red onion, 2-3 cloves of chopped garlic, 1 tbls of red pepper, salt and black pepper to taste. 3. Shape the meat mixture into balls of your choice and size, then roll them in the cabbage leaves. 4. For cooking, we will need a larger earthenware, glazed or iron pot: grease the bottom of the pot. Sprinkle a row of chopped sauerkraut on the bottom then place a row of rolled stuffed cabbage on top. 5. Pour over the sauerkraut diluted with water 6. Cook 3-4hours