Sauerkraut Cluj-Napoca style

Ingredients for 6 servings:

• 1 kg sauerkraut, from the barrel (not wine sauerkraut)
• 2 bay leaves
• 3 onions
• 250 g rice (parboiled rice)
• n. B. water
• 650 g minced meat
• 3 garlic cloves
• 2 eggs
• 200 g cream
• 1 tsp paprika powder
• salt and pepper
• oil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

Romanian recipe, Varza a la Cluj

Sauté the sauerkraut with the bay leaves, bacon, and a little water for 20 minutes until soft. Heat 2-3 tablespoons of oil in a saucepan, add 1 finely chopped onion and the rice, and fry until translucent. Add 500 ml of water, season with salt and pepper, and bring to a boil. Let the rice swell for about 30 minutes. Sauté 2 finely chopped onions with the minced meat in 3-4 tablespoons of hot oil. Add the paprika, salt, pepper, and chopped garlic. Add 200 ml of water, and sauté for about 20 minutes. Grease an ovenproof dish with butter and layer the sauerkraut, rice, minced meat mixture, and more sauerkraut. Whisk the eggs with the cream and pour over the rice. Bake in a preheated oven at 200°C for 30-35 minutes.