German Cabbage Pie with Meat
by Editorial Staff
German cabbage pie casserole made from homemade sauerkraut, with minced meat, turns out to be incredibly tasty and aromatic.
Cook: 20 minutes
Servings: 6
Ingredients
- Sauerkraut – 600 g
- Eggs – 2 pcs.
- Minced pork and beef – 300 g
- Bulb onions – 1 pc.
- Sour cream 20% – 150 ml
- Bread crumbs – 30 g
- Butter – 15 g
- Vegetable oil – 30 g
- Salt to taste
- Spices for meat – to taste
Directions
- Dice the onion and fry in vegetable oil until golden brown.
- Put the minced meat on the onion, fry together, breaking the minced meat lumps. Salt and season with spices.
- Cover the pan with a lid and simmer the meat over low heat for 15 minutes. Beat eggs with salt and pepper.
- Pour in 2/3 crackers. Mix well. Pour sauerkraut with this mixture and stir.
- Grease the bottom and sides of a baking dish with butter and sprinkle with the remaining breadcrumbs. Put half of the cabbage in a form in an even layer.
- Put the minced meat on top of the cabbage and then add another layer of cabbage. Grease the surface of the cabbage pie with sour cream.
- Bake a pie with cabbage and meat in an oven preheated to 180 degrees for 40-45 minutes.
- German minced meat cabbage pie is ready. Serve hot cabbage casserole with meat.
Bon Appetit.
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