Hungarian sauerkraut casserole

Name: Hungarian sauerkraut casserole
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 600 g waxy potatoes; 7-10 Tbsp Salt; 1 (approx. 200 g) red pepper; 1 collar (approx. 150 g) Spring onions; 150 g Hungarian salami; 2-3 TABLESPOONS Oil; 2 (425 ml each) Glasses of Fasskraut with paprika and onions; 200–250 g Schmand; 4 Eggs (size M); 7-10 Tbsp Rose peppers; 7-10 Tbsp Pepper; 100–150 g Feta cheese

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

600 g waxy potatoes
7-10 Tbsp Salt
1 (approx. 200 g) red pepper
1 collar (approx. 150 g) Spring onions
150 g Hungarian salami
2-3 TABLESPOONS Oil
2 (425 ml each) Glasses of Fasskraut with paprika and onions
200–250 g Schmand
4 Eggs (size M)
7-10 Tbsp Rose peppers
7-10 Tbsp Pepper
100–150 g Feta cheese

Directions

1
Wash, peel and dice the potatoes and cook in boiling salted water for about 5 minutes. Pour potatoes onto a sieve and drain. Clean the peppers and spring onions, wash and drain.
2
Dice the peppers, cut the spring onions into rings. Cut salami into pieces. Heat oil in a pan. Sauté the salami, spring onions and bell peppers in it. Add sauerkraut, heat and braise for about 5 minutes.
3
Stir from time to time. Mix the sour cream and eggs with the whisk of the hand mixer. Season with salt and paprika. Fold the potatoes into the sauerkraut, season with salt and pepper and put half of them into a greased casserole dish.
4
Pour half of the sour cream of eggs over it and add the remaining sauerkraut. Crumble the feta cheese over it and pour the remaining sour cream of eggs over it. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-45 minutes and let it set.