Minced meat, sauerkraut, and rice pan with mashed potatoes

Ingredients for 4 servings:

• 80 g jasmine rice
• 350 g sauerkraut from the can
• Broth powder
• some sugar
• some caraway
• some bay leaf
• some butter
• 500 g minced meat, mixed
• salt and pepper
• marjoram
• Parsley
• oregano
• 1 garlic bulb(s)
• 1 medium-sized onion(s), sliced
• 1 shot of white wine
• 2 large potatoes, floury
• e.g. cream
• e.g. milk
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

not for food snobs

First, cook the rice in salted water until almost tender. Drain and set aside. Then use the same pot for the puree. Because I like my sauerkraut a little softer, I put on a pot of stock and simmer the cabbage over medium heat for about 20-30 minutes until slightly softer. Season the cabbage with a little sugar, caraway seeds, and a bay leaf. When the cabbage is tender, pour it into a sieve and squeeze out the sauerkraut juice (because I can’t stand the juice and the cabbage becomes too watery otherwise). Add the cabbage to a large pan with plenty of oil and let it brown slightly. Finally, add a little butter. Meanwhile, sear the minced meat. Season with salt, pepper, marjoram, and parsley, and add a little oregano. Add the sliced ​​onions and garlic to the same pan. Fry both until translucent and mix with the minced meat. Deglaze the minced meat with a splash of white wine and reduce the heat. Now boil water for the mashed potatoes and boil the potatoes. When the potatoes are done, pour a little cream over the drained potatoes and bring to a boil. Then mash the potatoes and add milk to the desired consistency. Finally, add the cabbage and rice to the minced meat and mix. The rice contains enough starch to make it easier to thicken. The trick is to get everything to a uniform consistency so it doesn’t become a soft mush.