Romanian sauerkraut casserole

AUTHOR
Arlie Wyatt
DIFFICULTY
easy
RATING
3 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 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. 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. 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. 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. 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.