Hungarian sauerkraut casserole with rice

Ingredients for 6 servings:

• 500 g sauerkraut
• ⅛ liter of water
• 125 g rice
• 1 onion(s)
• 500 g minced meat
• 2 sausages (smoked or Cabanossi)
• 150 g crème fraîche
• 250 g cream
• 100 g butter, cut into flakes
• 20 g breadcrumbs
• some margarine

Instructions

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

Drain the sauerkraut and tear it apart. Melt a little margarine and sauté the sauerkraut in it. Season with salt and pepper to taste. Add the water and simmer uncovered until all the water remains. Cook the rice according to the package instructions and drain. Peel, dice, and fry the onion. Add the minced meat and fry until crumbly, then fold in the rice. Slice the smoked meats. Alternate layers of sauerkraut, meat, and smoked meats in a greased baking dish. The last layer should be the cabbage. Mix the crème fraîche with the cream and pour over the meat. Place knobs of butter on top and sprinkle with breadcrumbs. Bake in a preheated oven at 200°C – 220°C for about 30 minutes.