Sauerkraut Rice Casserole

For the sauerkraut rice casserole, peel or clean the onion, garlic and bell bell pepper and cut into small cubes.

Heat the oil in a pan. Sauté the onion, garlic and bell bell pepper in it.

Add the meat and brown it until it is light brown all over. Season with salt, bell pepper and paprika, pour in stock and steam for 20 minutes over medium heat.

Place the sauerkraut in a saucepan and heat briefly.

Butter an appropriately sized ovenproof dish. Layer in rice, then meat, and finally the cabbage.

Stir sour cream with caraway seeds, salt and pepper.

Bake in the preheated oven at 200 degrees for about half an hour.

Serve the sauerkraut rice casserole sprinkled with parsley.

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