Hungarian Sauerkraut Casserole

Melt 50 g lard, heat the sauerkraut in it. Add bay leaves and 250 ml water, bring to the boil, season with salt, pepper and sugar. Simmer until there is no more liquid.

Boil 1 liter of salted water, pour in long-grain rice and swell. Cook long grain rice in a sieve with cold water.

Heat diced onion in 5 tbsp. water until all the water has evaporated. Add 1 tbsp lard and melt. Season minced meat with salt and pepper, add to onion cubes and fry. Fold in sauerkraut, minced meat and sliced smoke ends alternately in a greased gratin dish, the top layer must be sauerkraut and sausage slices. Pour sour whipped cream over the casserole and put it in the oven heated to 225-250 °C.

Steaming time (cabbage) 50 min Cooking time (long grain rice) 15-20 5-20 min Baking time 20-40 20-40 min

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