Sauerkraut casserole 'Szeged style'

Ingredients for 4 servings:

• 1 gr. can/n sauerkraut (850 ml)
• 2 m.-sized onion(s)
• 1 tbsp clarified butter
• 200 g Cabanossi
• 1 tsp meat broth, clear
• 1 bell pepper(s), red
• 1 bell pepper(s), green
• 200 g sour cream
• 50 g cheese (Edam), grated
• Paprika powder, sweet
• Salt
• Pepper, white
• ¼ liter of water

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash the sauerkraut and drain. Peel and dice the onions. Slice the Cabanossi. Heat the clarified butter in an ovenproof pan and brown the sausage. Remove, then brown the onions and sauerkraut in the frying fat, adding the paprika. Deglaze with 1/4 l water, bring to a boil, and then stir in the broth. Cover and simmer for about 30 minutes. Trim, wash, and finely chop the bell peppers. Add them to the cabbage about 5 minutes before the end of the cooking time. Mix together the sour cream and cheese and season with salt, pepper, and paprika. Pour the mixture over the sauerkraut as a glaze. Bake in a preheated oven at 200°C (fan oven) for about 10-15 minutes. Serve immediately.