Lasagna À La Kraut

• Peel the garlic cloves and cut into small pieces. Heat the clarified butter and briefly fry the garlic in it and then add some sauerkraut. Loosen up the rest of the sauerkraut and add it to the saucepan as well. Add the chopped pineapple pieces and fill up with a little apple juice. Add sugar and salt and let it simmer with the lid on.
• Cook the rice in salted water.
• Mix the minced meat with the egg and chopped onion and season with salt and pepper. Fry the minced meat dough in clarified butter and chop it up with a wooden spoon.
• When the rice is done, fold in the minced meat mixture.
• The sauerkraut is seasoned with sugar, salt and pepper to taste and cooked for the last 10 minutes without a lid so that excess water evaporates.
• Cut the meatloaf into thin slices and whisk the sour cream well with the cream.

Now it's time to shift:

• The baking dish does not need to be greased. A layer of minced meat and rice mixture, then a layer of sauerkraut, then a layer of minced meat and rice mixture, followed by sliced ​​meatballs (well spread, not close together) and another layer of sauerkraut.
• Then the sour cream and cream mass is poured over the entire casserole and everything is flattened a little.
• Then breadcrumbs are sprinkled over the casserole. Don't be too stingy with the crumbs. It should be a nice crust. Finally, put enough flakes of butter on the casserole.
• Bake with circulating air, preheated, approx. 180 ° C, for approx. 30-40 minutes. For the last 5 minutes I turn on the top heat so that the crust is nice and brown and crispy.
• Bon appetit!

Tip:

• You can also pre-cook all components and process them the next day, then the baking time is a little longer.