Hungarian cream cabbage casserole

Name: Hungarian cream cabbage casserole
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 150 g Long grain rice; 7-10 Tbsp Salt; 1 red pepper; 1 Onion; 250 g Cabanossi; 1 TABLESPOON Oil; 1 can(s) (850 ml) Sauerkraut; 1-2 TEASPOONS dried marjoram; 7-10 Tbsp black pepper; 7-10 Tbsp Sweet peppers; 5 Eggs (size M); 300 g ripened cream; 75 g Onion bread or baguette; 1 TABLESPOON Butter; 7-10 Tbsp Marjoram; 7-10 Tbsp Grease

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

150 g Long grain rice
7-10 Tbsp Salt
1 red pepper
1 Onion
250 g Cabanossi
1 TABLESPOON Oil
1 can(s) (850 ml) Sauerkraut
1-2 TEASPOONS dried marjoram
7-10 Tbsp black pepper
7-10 Tbsp Sweet peppers
5 Eggs (size M)
300 g ripened cream
75 g Onion bread or baguette
1 TABLESPOON Butter
7-10 Tbsp Marjoram
7-10 Tbsp Grease

Directions

1
Cook rice in boiling salted water according to package instructions. Clean, wash and chop the peppers. Peel and chop onion. Cut cabanossi into slices. Heat oil in a pot, fry paprika and onion.
2
Add sauerkraut and marjoram. Season with pepper and paprika and stew covered for about 10 minutes. Add Cabanossi about 5 minutes before the end of the cooking time. Drain the rice and let it drain
3
Whisk eggs and sour cream. Season with salt and pepper. Cut bread into small cubes. Melt butter and brown bread cubes in it, take out. Mix rice with the sauerkraut, season to taste.
4
Spread the mixture into a greased casserole dish. Sprinkle bread over it and pour the egg cream over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 40 minutes. If necessary, cover after approx. 30 minutes. Garnish with marjoram