Hungarian sauerkraut casserole

Ingredients for 4 servings:

• 1 large onion(s)
• 2 tsp sweet paprika powder
• n. B. Pepper, black
• 500 g sauerkraut, mild
• 1 cup rice
• 500 g minced meat or vegetarian mince
• 400 g sour cream
• n. B. Salt
• n. B. Oil, e.g. rapeseed oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Rakott Káposzta, also available vegetarian

Place one cup of rice in a pot. Add two cups of water, salt to taste, and bring to a boil. When the water boils, turn off the heat but let the pot stand on the warm heat for another 20 minutes. After that, the rice is cooked. Set aside. Meanwhile, place the sauerkraut in a sieve and rinse with cold water to reduce its acidity. Squeeze out the water well. Dice the onion. Heat any amount of oil in a large pan and sauté the onions until translucent. Sprinkle the paprika over the diced onions, mix, and sauté briefly. Add more oil if necessary. Add the sauerkraut to the onions and mix. Season with black pepper and salt to taste. Let everything cook for a while longer, stirring occasionally. Then set aside. Heat the oil in a pan and fry the minced meat or vegetarian mince in it. Then mix with the rice. Place half of the sauerkraut in a large casserole dish and spread it evenly. Spread the entire ground beef and rice mixture on top. Cover with the second half of the sauerkraut. Finally, spread the sour cream over the sauerkraut. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit) and bake the casserole on the middle rack for about 20-30 minutes, until the surface is lightly browned. Variations include adding some bacon to the onions. Yogurt can also be used instead of sour cream.