Sauerkraut casserole \"Szegediner Art\"

Name: Sauerkraut casserole \"Szegediner Art\"
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 can(s) (850 ml) Sauerkraut; 2 medium-sized onions; 1 TABLESPOON clarified butter; 200 g Cabanossi-Wurst; 7-10 Tbsp Sweet peppers; 1 TEASPOON clear consommé; 1 large red and green pepper; 200-250 g Sour cream or sour cream; 50 g rubbed. Edam cheese; 7-10 Tbsp salt, white pepper

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 can(s) (850 ml) Sauerkraut
2 medium-sized onions
1 TABLESPOON clarified butter
200 g Cabanossi-Wurst
7-10 Tbsp Sweet peppers
1 TEASPOON clear consommé
1 large red and green pepper
200-250 g Sour cream or sour cream
50 g rubbed. Edam cheese
7-10 Tbsp salt, white pepper

Directions

1
Drain the sauerkraut. Peel and chop the onions. Heat clarified butter in a fireproof pan. Cut the sausage into slices and fry in it. Take out. Sauté onions and sauerkraut in frying fat. Add sweet paprika. Deglaze with 1/4 l water, bring to the boil and stir in the stock. Cover and stew for about 30 minutes.
2
Clean, wash and chop the peppers. Add to the cabbage approx. 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 / convection oven: 200 °C / gas: level 4) for 10-15 minutes
4
Drink: Country wine or beer