Sauerkraut mince cake

Name: Sauerkraut mince cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 2 Lye bread roll (approx. 150 g); 1 (0,33 l) pale ale; 1 Vegetable Onion; 750 g ground pork, 750 g ground pork; 3 Eggs (Gr. M); 1 TABLESPOON mustard, salt, pepper; 2-3 TABLESPOONS Breadcrumbs; 50 g smoked. through bacon; 2 TABLESPOONS Oil; 2 red peppers; 1 can(s) (850 ml) Sauerkraut; 7-10 Tbsp Sweet peppers; 100-125 g Gouda cheese; 250 g Sour cream or sour cream

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

2 Lye bread roll (approx. 150 g)
1 (0,33 l) pale ale
1 Vegetable Onion
750 g ground pork, 750 g ground pork
3 Eggs (Gr. M)
1 TABLESPOON mustard, salt, pepper
2-3 TABLESPOONS Breadcrumbs
50 g smoked. through bacon
2 TABLESPOONS Oil
2 red peppers
1 can(s) (850 ml) Sauerkraut
7-10 Tbsp Sweet peppers
100-125 g Gouda cheese
250 g Sour cream or sour cream

Directions

1
Soak buns in beer. Peel and chop the onion. Mett, mince, eggs, squeezed out rolls, mustard and half onion knead, season. Put them on a fat pan (32 x 39 cm) sprinkled with breadcrumbs and press them down. Pre-bake in a hot oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for approx. 25 minutes
2
Dice the bacon and drain in hot oil. Fry the rest of the onion. Clean, wash and chop the peppers. Squeeze the sauerkraut. Add both, braise for about 12 minutes. Season with salt, pepper and paprika
3
Spread the cabbage mixture on the mince. Grate cheese. Mix with sour cream, season. Pour on the cabbage and bake at the same temperature for another 20-25 minutes