Koložvárska cabbage in a fit way
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ingredients
1 kg sauerkraut 450 g chicken minced 200 g barley grits 1 pk onion (sliced thinly) 2 cloves garlic 1 tbsp virgin olive oil 1 tbsp ground red pepper (smoked) salt, ground pepper 330 ml white yoghurt
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If you like sauerkraut combined with meat, don’t miss this easy recipe. Since we use chicken instead of pork, barley grits instead of white rice, and white yogurt instead of heavy cream, it’s an easy lunch or dinner.
1.
In a smaller pot, boil the grits in double the amount of water. In a frying pan, fry the onion and grated garlic in oil. Preheat the oven to 180 degrees Celsius.
2.
Add the minced meat to the pan. Season with salt and pepper, stir and let it simmer for about 5 minutes under a lid.
3.
Then add the cooked grits to the meat and mix everything together well.
4.
Place the sauerkraut in a sieve to drain. Do not rinse.
5.
Squeeze out the rest of the water and place half of it in the bottom of the baking dish.
6.
Pile the meat-and-cabbage mixture on top of the cabbage and mash it well with a spoon.
7.
Cover with another layer of sauerkraut.
8.
Finally, pour white yogurt over everything and bake for 35 minutes.
9.
Remove the baked sauerkraut and let it sit at room temperature for 15 minutes.
10.
Slice and serve.
11.
Good taste!
