Saturday, February 16, 2013

Casserole with sauerkraut and minced meat

In our healthy food week there should be some space for sauerkraut (event hough Tom hates it). By adding the applesauce to the sauerkraut you diminish the sour taste and make it edible, even for those who hate it!

300 g minced beef (or veggy minced seitan)
150 g applesauce
250 g sauerkraut, drained
550 g mashed potatoes
50 g cheese, grated

Step 1: Preheat oven to 200 ° C. Fry the minced mead in a dry nonstick skillet  on low heat for about 5 min unitl loosened, add salt and pepper to taste. Mix the applesauce with some salt and the sauerkraut.
Step 2. Place about half of the mashed potatoes in a greased baking dish. Spread the minced meat out over the mashed potatoes and cover it with the sauerkraut mixture. Spread the second half of the mashed potatoes on top and sprinkle with the grated cheese.
Step 3. Slide the dish in the over for about 25 minutes until golden brown.

You could also stir in some sambal with the minced meat to make it a little more spicy.

Original recipe is {here}.

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