Baked potatoes with paprika cabbage

AUTHOR
Avis Adkins
DIFFICULTY
easy
RATING
4 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 8 waxy potatoes (approx. 1,2 kg)
  • 2 Peppers (e.g. green and red)
  • 1 collar Spring onions
  • 1 can(s) (425 ml) Sauerkraut
  • 2 TABLESPOONS butter/margarine
  • 7-10 Tbsp Sweet peppers
  • 7-10 Tbsp Pepper
  • 1 Bay leaf
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Grease
  • 200-250 g Sour cream or crème fraîche

Directions

  1. 1

    Wash the potatoes and cook covered for about 20 minutes. Clean and wash the bell peppers and spring onions and cut into fine strips or rings

  2. 2

    Fry the bell peppers, spring onions and sauerkraut in hot fat. Season with sweet paprika and pepper. Add bay leaf and possibly 3-4 tbsp. water. Cover and stew for about 10 minutes. Season to taste

  3. 3

    Potatoes quench, peel and possibly halve. Place them side by side in a large greased casserole dish. Spread the paprika cabbage on top. Grate cheese roughly. Mix with sour cream and spread on the potatoes. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 25-30 minutes

Nutrition Facts

KCAL
460 kcal
CARBS
43 g
FATS
23 g
PROTEINS
18 g

Categories & Tags

Main DishesheartyFish