Hungarian Sauerkraut Casserole

Heat 3 tbsp. oil in a saucepan. Loosely pluck the sauerkraut and briefly sauté in it while stirring. Add the vegetable soup and the bay leaves and season with salt, pepper and sugar.

Steam the sauerkraut at a low temperature for about 25 minutes with the lid on until soft. Then evaporate any liquid that may be present without a lid. Season the cabbage one more time with salt, pepper and sugar and remove the bay leaf.

Bring water to a boil in a covered saucepan. Add half a teaspoon of salt and the long grain rice and cook with the lid on for about 12 minutes. Then put the long grain rice in a sieve and drain.

Preheat the oven, dice the onions and fry them with the minced meat in a frying pan.

Season the mince with salt and pepper and fold in the long grain rice.

Cut the sausages into slices. Layer the sauerkraut, minced meat, long grain rice and sausage slices alternately in a greased gratin dish, the top layer should be sauerkraut.

Stir sour cream or crème fraiche or sour cream with whipped cream and pour over the casserole. Sprinkle with breadcrumbs and put butter in flakes on top. Place the casserole without the lid on the roasting rack in the oven. Bake at 200 degrees for about 30 minutes.

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