Hungarian Takart with Sauerkraut
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ½ kg sauerkraut, fresh
- 5 large onion (s)
- 2 bottles tomatoes, happened
- some olive oil
- Vegetable broth to fill up
- 1 kg minced pork
- 2 cloves garlic)
- 200 g rice, raw
- 2 teaspoons paprika powder
- Salt and pepper, black
- 2 egg (s)
- sour cream
Print Recipe
Pin Recipe Instructions
- Dice the onions. Mix one of them with the minced meat, eggs, garlic, salt, pepper, paprika powder and raw rice. Shape it into small balls. The mass is not too solid, but it does not disintegrate.
- Put the olive oil in a large saucepan. Now distribute some of the diced onions, put a layer of sauerkraut on top and then some of the tomatoes. Place a layer of meatballs on top of the tomato sauce, then onions, sauerkraut, tomato sauce, and meatballs again. Continue doing this until all is used up. Finish with sauerkraut and pour in the vegetable stock until the cabbage is just covered. Let the whole thing cook carefully and slowly for about 30 minutes. Don`t stir!
- The sauerkraut with the takart gets the usual red color in Hungary and is usually eaten there with white bread.
- Add a thick dollop of sour cream to each serving.
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