Heavenly Sauerkraut Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g sauerkraut
- 1 onion (s)
- 500 g minced meat, mixed
- 500 g potato (s), peeled, boiled
- 500 g onion (s)
- liter ⅛ wine, white, dry
- 50 grams sugar
- salt and pepper
- 5 bay leaves
- 1 leek
- 50 g paprika in strips from the lass
- 250 g cheese, rated
- 1 cup crème fraîche
- 1 tablespoon butter
- Paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Steam the finely chopped onion in a saucepan with oil until translucent. Add the sauerkraut, white wine, 50g sugar, bay leaves and tablespoon butter and cook for about 5 minutes. Fry the onions (500g) cut into small cubes in oil in a pan. Add the minced meat, season with pepper, salt and paprika, fry for about 10 minutes. Stir constantly so that the minced meat stays loose. Put the sauerkraut in a greased, fireproof dish, spread the minced meat on top. Cut the boiled potatoes into slices and cover with them. Scatter the paprika strips and the finely chopped leek on top, the creme fraiche in flakes and the grated cheese on top. Baked in a preheated oven at 180 ° C for about 25-30 minutes.
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