Romanian sauerkraut casserole
easy
75 mins
75 mins
Ingredients
- 250 g Long grain rice
- 7-10 Tbsp Salt
- 1 can(s) (850 ml) Sauerkraut
- 2 green and red peppers
- 100 g streaky bacon (in slices)
- 250 g Onions
- 2 Garlic cloves
- 2 TABLESPOONS Oil
- 1 potty fresh marjoram
- 2 (150 g each) Cup of sour cream
- 1/8 l Vegetable broth (instant)
- 7-10 Tbsp Pepper
Directions
- 1
Bring rice to the boil in 3/4 litres of boiling salted water, cover and allow to swell over a low heat for 20 minutes. Drain the sauerkraut. Clean, wash and dice the peppers.
- 2
Cut the bacon into two centimetre wide strips. Peel onions and garlic and dice finely. Heat the oil in a frying pan. Fry the bacon until crispy. Add onions and garlic and fry briefly.
- 3
Mix the rice, sauerkraut, paprika and bacon-onion mixture and place in a greased casserole dish. Wash and chop the marjoram, except for a few leaves for garnishing. Mix sour cream and stock, stir in marjoram and season cream with salt and pepper.
- 4
Pour the mixture over the vegetables and bake in a preheated oven (electric: 175°C/ gas: level 2) for 45 minutes. Serve the casserole sprinkled with the remaining marjoram leaves.
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