Cluj-Napoca

Ingredients for 6 servings:

• 500 g minced meat, mixed
• 1 large onion(s)
• 750 g sauerkraut, mild
• 300 g rice or 2 boil-in-the-bag rice
• 1 clove(s) garlic

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Stew or casserole from Romania

Finely chop the onion and fry in oil until translucent. Set aside a tablespoon of this (you will need it again later). Then add the minced meat, fry lightly, season with salt and pepper. Add a small crushed garlic clove and a cup of water. Let the whole thing simmer for 10 minutes. Add the rice (you can also use two boil-in-the-bag rice bags) to boiling water and let it swell for 5 minutes (!!!!!!) (it should NOT become soft), then remove the rice from the water and let it cool slightly. Grease an oblong, tall baking dish with butter and spread the reserved onions on the bottom. Add a 0.5 cm layer of cabbage, a layer of minced meat, a layer (or a boil-in-the-bag rice); a layer of cabbage, another layer of minced meat, a layer of rice (or the second boil-in-the-bag rice), and a final layer of cabbage on top. Rinse the bowl in which the minced meat was sautéed with a cup of water and pour this over the top layer of cabbage. Cover with aluminum foil and cook at 200°C for 25-30 minutes. When the rice is tender, the casserole is ready!