Sauerkraut casserole 'Szegedine style'

For 4 people
  • 1 Can (s) (850 ml) Sauerkraut
  • 2 medium-sized onions
  • 1 EL clarified butter
  • 200 g Cabanossi sausage
  • Noble sweet paprika
  • 1 TL clear meat broth
  • 1 large red and green bell peppers
  • 200-250 g Sour cream or solid sour cream
  • 50 g grated. Edam cheese
  • salt, white pepper
60 minutes
easy
1.
Sauerkraut abtro let it boil. Peel and dice the onions. Heat the clarified butter in an ovenproof pan. Cut the sausage into slices and fry in it. Remove. Sauté the onions and sauerkraut in the frying fat. Add the sweet paprika. Deglaze with 1/4 l water, bring to the boil and stir in the broth. Cover and braise for about 30 minutes.
2.
Clean, wash and chop the peppers. Approx. Add to the cabbage 5 minutes before the end of the cooking time
3.
Mix the sour cream and cheese. Season to taste with salt, pepper and noble sweet paprika. Pour over the sauerkraut. Baked in a preheated oven (electric stove: 225 ° C / convection: 200 ° C / gas: level 4) for 10-15 minutes
4.
Drink: country wine or beer
1 person approx.:
  • 400 kcal
  • 1680 kJ
  • 21 g protein
  • 31 g fat
  • 7 gCarbohydrates

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