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Sauerkraut casserole

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Ingredients for 5 servings:

  • 1 can sauerkraut
  • 1 gr. can/n tomatoes (approx. 850 g)
  • 1 tube(s) Tomato paste
  • 2 cups sour cream
  • 2 onions, finely diced
  • 750 g minced meat
  • 1 cup rice
  • 200 g cheese, grated
  • Thyme
  • little broth, wine or water if needed
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Combine sauerkraut, tomatoes, tomato paste, and 1 cup of sour cream in a saucepan and simmer on low heat for about 1/2 to 1 hour. Sauté the ground mince and finely diced onion until crispy. Season with salt, pepper, and thyme. Add 1 cup of sour cream, the rice, and broth or other liquid if desired. Let it simmer for a while—the rice shouldn’t get too soft. Mix everything together and pour into a baking dish. Bake in a preheated oven at 200°C for about 1 hour. About 15 minutes before the end of the baking time, sprinkle with grated cheese and finish baking. Serve hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Sauerkraut casserole