Hungarian sauerkraut casserole
- 600 g waxy potatoes
- Salt
- 1 (approx. 200 g) red bell pepper
- 1 Bunch (approx. 150 g) Spring onions
- 150 g Hungarian salami
- 2–3 EL Oil
- 2 (425 ml each) glasses of barrel cabbage with peppers and onions
- 200–250 g Schmand
- 4 Eggs (size M)
- Rose paprika
- pepper
- 100–150 g Feta cheese
75 minutes
easy
- 1.
- Wash, peel, dice and dice potatoes Cook in boiling salted water for about 5 minutes. Pour the potatoes on a sieve and let them drain. Clean, wash and drain the peppers and spring onions.
- 2.
- Dice peppers, cut spring onions into rings. Cut salami into pieces. Heat oil in a pan. Sauté salami, spring onions and paprika in it. Add the sauerkraut, heat and stew for about 5 minutes.
- 3.
- Stir in between. Sour sour cream and eggs with the whisk of the hand mixerstir. Season with salt and paprika. Fold the potatoes into the sauerkraut, season with salt and pepper and place half of them in a greased baking dish.
- 4.
- Pour half of the sour cream and egg cream on top and top with the rest of the sauerkraut. Crumble the feta cheese over it and pour the remaining sour cream and egg cream over it. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 40–45 minutes and let it set.
1 person approx.:
- 650 kcal
- 2730 kJ
- 28 g protein
- 44 g fat
- 34 g carbohydrates
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