Baked potatoes with paprika cabbage

Name: Baked potatoes with paprika cabbage
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 8 waxy potatoes (approx. 1,2 kg); 2 Peppers (e.g. green and red); 1 collar Spring onions; 1 can(s) (425 ml) Sauerkraut; 2 TABLESPOONS butter/margarine; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Pepper; 1 Bay leaf; 7-10 Tbsp Salt; 7-10 Tbsp Grease; 200-250 g Sour cream or crème fraîche

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

8 waxy potatoes (approx. 1,2 kg)
2 Peppers (e.g. green and red)
1 collar Spring onions
1 can(s) (425 ml) Sauerkraut
2 TABLESPOONS butter/margarine
7-10 Tbsp Sweet peppers
7-10 Tbsp Pepper
1 Bay leaf
7-10 Tbsp Salt
7-10 Tbsp Grease
200-250 g Sour cream or crème fraîche

Directions

1
Wash the potatoes and cook covered for about 20 minutes. Clean and wash the bell peppers and spring onions and cut into fine strips or rings
2
Fry the bell peppers, spring onions and sauerkraut in hot fat. Season with sweet paprika and pepper. Add bay leaf and possibly 3-4 tbsp. water. Cover and stew for about 10 minutes. Season to taste
3
Potatoes quench, peel and possibly halve. Place them side by side in a large greased casserole dish. Spread the paprika cabbage on top. Grate cheese roughly. Mix with sour cream and spread on the potatoes. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 25-30 minutes