Sauerkraut Klausenburger Art
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg sauerkraut, from the barrel (no wine sauerkraut)
- 2 bay leaves
- 3 onion (s)
- 250 g rice, (parboiled rice)
- water
- 650 g minced meat
- 3 clove (s) garlic
- 2 egg (s)
- 200 g cream
- 1 teaspoon paprika powder
- salt and pepper
- oil
Print Recipe
Pin Recipe Instructions
- Steam the sauerkraut with the bay leaves, the pork belly and some water until soft in 20 minutes.
- Heat 2-3 tablespoons of oil in a saucepan, fry 1 finely chopped onion and the rice until translucent. Pour in 500 ml of water, season with salt and pepper, bring to the boil. Let the rice soak for about 30 minutes.
- Fry 2 finely chopped onions with the minced meat in 3-4 tablespoons of hot oil, add paprika, salt, pepper and chopped garlic, add 200 ml of water and sauté for approx. 20 minutes.
- Spread butter on an ovenproof dish and layer in layers of sauerkraut, rice, minced meat mixture and sauerkraut again. Whisk the eggs with the cream and pour over them. Bake in a preheated oven at 200 ° for 30-35 minutes.
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