Sauerkraut – Lasagna

Ingredients for 4 servings:

• 250 g lasagna sheet(s), green
• 750 g sauerkraut
• 1 bell pepper(s), red
• 1 chili pepper(s), red
• 2 onions
• 2 tbsp olive oil
• 400 g sour cream
• 200 g Parmesan
• 1 bunch of dill
• 1 tbsp paprika powder, sweet
• Salt
• Pepper, white, freshly grated
• 1 tbsp margarine for the mold

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel the onions and trim the bell peppers. Dice both finely. Wash and finely chop the dill. Grate the Parmesan cheese. Preheat oven to 200°C (top/bottom heat). Heat the olive oil and sauté the onions over medium heat until translucent. Add the diced bell peppers and fry briefly. Stir in the sauerkraut and simmer for 15 minutes over low heat. Fold half of the dill and sour cream into the sauerkraut. Layer the cabbage and lasagna sheets in a greased baking dish, starting with a very thin layer of sauerkraut. Season the remaining sour cream with the remaining dill, Parmesan cheese, salt, pepper, and paprika. Spread over the last layer of lasagna sheets and sprinkle with Parmesan cheese. Bake in the oven for 35 to 40 minutes until golden brown. A beer goes best with this dish.