Casserole Szegedin style

Name: Casserole Szegedin style
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 can(s) (850 ml) Sauerkraut; 2 Onions; 1 TABLESPOON clarified butter; 200 g Cabanossi-Wurst; 7-10 Tbsp Sweet peppers; 1 TEASPOON clear consommé; 1 large red and green pepper; 250 g Schmand; 50 g grated Edam cheese; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Parsley

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 can(s) (850 ml) Sauerkraut
2 Onions
1 TABLESPOON clarified butter
200 g Cabanossi-Wurst
7-10 Tbsp Sweet peppers
1 TEASPOON clear consommé
1 large red and green pepper
250 g Schmand
50 g grated Edam cheese
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Parsley

Directions

1
Drain the sauerkraut. Peel and chop the onions. Heat clarified butter in an ovenproof pan. Cut the sausage into slices and fry in it. Take out. Sauté onions and sauerkraut in frying fat.
2
Add the sweet paprika. Deglaze with 1/4 litre water, bring to the boil and stir in the stock. Cover and stew for about 30 minutes. Clean, wash and chop the peppers. Add to the cabbage about 5 minutes before the end of cooking time.
3
Mix sour cream and cheese. Season with salt, pepper and sweet paprika. Pour over the sauerkraut. Bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for 10-15 minutes.