Ingredients
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Method
-
Preparing the sauerkraut
Squeeze out the sauerkraut, then simmer it until soft so it is not too sour.
20 min -
Frying the meat
Heat the pork lard, fry the onion until golden, then add the meat, brown it, season with paprika and braise until tender.
30 min -
Cooking the rice
Rinse the rice and cook it in salted water until soft.
15 min -
Layering
In a baking dish, make layers: sauerkraut, meat, rice, then sauerkraut again, repeating until the ingredients run out.
-
The topping
Whisk the sour cream with the beaten eggs, season with salt and pepper, and pour over the top.
-
Baking
Bake in a 180 degree oven for about 40 minutes until golden, then let it rest briefly before serving.
40 min
| Nutrient | Total (6 people) | 1 people |
|---|---|---|
| Energy | 2 375 kcal | 396 kcal |
| Fat | 117 g | 20 g |
| of which saturates | 47 g | 7,8 g |
| Carbohydrates | 197 g | 33 g |
| Protein | 134 g | 22 g |
| Fibre | 37 g | 6,2 g |
An estimate calculated from the raw weight of the ingredients. Not included: lard. Calculated with approximate data: onion. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: milk, egg
For sensitive digestion: onion, sour cream (lactose) (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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