Layer Herb

Summary

Prep Time	45 mins
Total Time	45 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Hard boil the eggs. Then peel and slice with an egg cutter. Cook the rice undercooked and set aside. Cut the sausage (Kolbász) into thin slices.
Peel and finely dice the garlic. Peel the onion, chop it finely and fry in a little fat until translucent. Add the garlic and minced meat and fry until the minced meat is nice and crumbly. Do not let your own juice boil off completely. Season the meat mixture with salt, pepper and paprika powder.
Rinse the sauerkraut briefly, squeeze it out and let it drain (so that it doesn`t get too sour). Put the sauerkraut in a saucepan and mix with the caraway seeds and bay leaves. Steam for approx. 30 minutes with the addition of a little water on a low setting.
Grease an ovenproof dish with a little oil and cover the base with a thin layer of sauerkraut. Spread the Kolbász and half of the sliced eggs on top, then put another thin layer of sauerkraut on top. Cover with 1 cup of sour cream. Now mix the minced meat with the rice and distribute it evenly on the sauerkraut layer. Cover with the second half of the eggs and spread the third layer of sauerkraut on top. If there are still ingredients left over (minced meat and rice mixture and sauerkraut), these layers can be kept like this. There is a layer of sauerkraut at the very top. On this last layer you distribute the rest of the sour cream (should be plenty). Cut the bacon into thin slices and cover everything with it. Sprinkle with a little oil. Closing the mold with a lid.
Cook in a preheated oven at 175 ° C top / bottom heat for a good 1 hour.
Very fresh baguette rolls or white bread tastes best with it. But you can also serve potato or bread dumplings with it. A bit elaborate, but worth the effort it`s just super delicious.
Note: For many, eggs in combination with sauerkraut are a no-go, so you can leave them out.

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