Koložvárska / Koloschwarska kapusta

Ingredients for 8 servings:

• 400 g minced meat
• 200 ml sour cream
• 400 g rice
• salt water
• 400 g sauerkraut
• 50 g onion(s)
• n. B. garlic
• 60 g butter
• Caraway seeds
• Paprika powder
• salt and pepper
• Fat for the mold

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Slovak sauerkraut casserole

Finely chop the onion and sauté half of it in 30g butter. Add the minced meat, brown it, and season with caraway, paprika, salt, and pepper. Meanwhile, briefly brown the rice with the remaining onion in 30g butter and cook in salted water according to the package instructions. Sauté the sauerkraut in a little water. If you don’t like it too sour, you can also briefly wash it in cold water beforehand. Grease a casserole dish and layer the sauerkraut, rice, meat, and more sauerkraut one after the other. Finally, drizzle with sour cream. Bake the whole thing in a preheated oven at 200°C for about 30-40 minutes. This is just the basic recipe; you can try lots of new things. Some people sprinkle cheese on the casserole. I personally mix crushed tomatoes with the rice to make it even juicier. You can also add sausage, salami, meat, etc. to the minced meat.