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; 7-10 Tbsp Pepper; 1 red pepper; 1 Onion; 250 g Kabanossi; 1 TABLESPOON Oil; 1 can(s) (850 ml) Sauerkraut; 1-2 TEASPOONS dried marjoram; 1 TEASPOON Sweet peppers; 5 Eggs; 300 g ripened cream; 1 coated Tsp Cornstarch; 75 g Onion bread or baguette; 7-10 Tbsp Grease

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

150 g Long grain rice
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 red pepper
1 Onion
250 g Kabanossi
1 TABLESPOON Oil
1 can(s) (850 ml) Sauerkraut
1-2 TEASPOONS dried marjoram
1 TEASPOON Sweet peppers
5 Eggs
300 g ripened cream
1 coated Tsp Cornstarch
75 g Onion bread or baguette
7-10 Tbsp Grease

Directions

1
Covered rice and cook in 350 ml boiling salted water for about 20 minutes. Clean, wash and chop the peppers. Peel and chop onion. Cut Kabanossi into slices.
2
Heat the oil in a pot. Fry the Kabanossi briefly in it and take it out. Sauté the paprika and onion in hot frying fat. Add sauerkraut. Season with pepper, marjoram and paprika powder. Cover and stew at low heat for about 15 minutes.
3
Whisk eggs, sour cream and starch. Season well with salt and pepper. For the croutons, pluck or dice the bread.
4
Drain the rice if necessary, then mix into the sauerkraut. Put half of it into a large greased casserole dish. Spread 2/3 Kabanossi on top and cover with the rest of the sauerkraut. Sprinkle the rest of the sausage and bread over it.
5
Pour egg cream over it. Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 40 minutes. Drink tip: dry white wine, e.g. a Riesling.