Hungarian sauerkraut casserole

Ingredients for 4 servings:

• 50 g lard
• 750 g sauerkraut
• 250 ml water
• 2 bay leaves
• salt and pepper
• some sugar
• 1 liter of water (salt water)
• 125 g rice
• 1 onion(s)
• 5 tbsp water
• 25 g lard
• 400 g minced meat, mixed
• 200 g smoked meat
• 400 ml sour cream
• 4 tbsp milk
• Fat for the mold

Instructions

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

Sauerkraut, minced meat, rice, sour cream, spicy

Melt the lard and heat the sauerkraut briefly. Add 250 ml water, bay leaves, salt, sugar, and pepper, and simmer the sauerkraut until there is no more broth. Cook the rice in 1 l salted water until al dente, then strain through a sieve. Finely dice the onion and heat it in 5 tablespoons of water until the water has evaporated. Then add 25 g of lard. Brown the minced meat, seasoned with salt and pepper, in the lard, then stir in the rice. Wash and slice the smoked meat (this can also be omitted). Place the sauerkraut, minced meat, and smoked meat in alternating layers in a well-greased casserole dish, with the top layer consisting of sauerkraut and smoked meat. Pour the sour cream, whisked with milk, over the casserole. Bake at 225°C for about 50 minutes.