Hungarian creamed cabbage casserole with Cabanossi

Ingredients for 2 servings:

• 40 g long grain rice
• 1 tbsp rapeseed oil
• 100 g red bell pepper(s), cut into strips
• 50 g onion(s), cut into strips
• 300 g sauerkraut, from a can or jar
• 1 tsp paprika powder
• 2 tsp marjoram, shredded
• 150 g Cabanossi, sliced
• 150 g sour cream
• 2 eggs, size M
• Salt and pepper, freshly ground
• some butter for the mold
• 1 cup(s) white bread, cubed, amount to taste
• 1 tbsp butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Cook the rice in lightly salted water for about 20 minutes, drain and rinse with cold water. Heat the oil in a pan and fry the bell peppers and onions. Add the sauerkraut, paprika powder, and marjoram, and season with salt and pepper. Add a very small amount of water and cook the cabbage for 5 minutes. Add the Cabanossi slices and cook for a further 5 minutes. Mix in the rice. Transfer everything to a suitable casserole dish. Whisk the cream and eggs, season lightly, and pour over the cabbage. Bake in an oven preheated to 180°C (top/bottom heat) for about 40 minutes on the middle rack. Cover with aluminum foil or baking paper after 25 minutes, if necessary. Fry the white bread cubes in the butter until golden brown and scatter over the casserole.