Sauerkraut Buttons
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 vegetable onion (s)
- 100 g rice
- 2 cloves garlic)
- 400 g Mett, (beef and pork meat)
- 2 egg (s)
- 4 teaspoons paprika powder
- 2 teaspoons marjoram, dried
- salt and pepper
- 2 large cans sauerkraut, or fresh
- 100 g bacon, throuh
- 2 bay leaves
- 1 teaspoon sugar
- 1 liter beef stock
- 600 g sour cream
Print Recipe
Pin Recipe Instructions
- Dice the onions, wash the rice, chop the garlic.
- Knead the meat with half of the onion cubes, the rice and the eggs, add the paprika powder, marjoram and garlic, as well as salt / pepper.
- Drain the sauerkraut well and tear it up.
- Form 16 small balls out of the minced meat and place them firmly in the
- Wrap the sauerkraut, put the rest of the sauerkraut aside.
- Dice the bacon and fry it with the remaining onions in approx. 20 g lard, add the remaining sauerkraut, bay leaves and sugar and sauté briefly.
- Put the sauerkraut balls on top and distribute the remaining lard in flakes. Pour in the beef stock and cook the balls in the oven at 160 ° for 1 1/2 hours.
- In the meantime, mix the sour cream with the rest of the paprika powder.
- Serve the sauerkraut buttons with the sour cream.
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