Cuisine of Slovenia’s Regions: Sauerkraut with Minced Meat in the Oven
A nutritious dish for dinner. Cooking time: 75 minutes.
- 0.5 kg sauerkraut,
- 0.5 kg minced meat (70% minced pork, 30% minced beef),
- 1–2 tbsp fat (any),
- 1 onion,
- 1 bay leaf
- 2 cloves of garlic,
- 15 mL milk,
- 15 mL cream or sour cream,
- 2 eggs,
- salt and pepper (be careful, as the sauerkraut is already seasoned!).
Fry the onion in fat, add minced meat, bay leaf, salt, simmer a little, then add chopped garlic to create a lasting flavour, and pepper.
Put half of the sauerkraut into a greased small rectangular baking sheet, and then put the cooked meat on it evenly and cover with the remaining sauerkraut. Pour with a mixture of milk, eggs, sour cream, salt, and pepper. Put the baking tray into the oven preheated to 180 °C and bake for 45 minutes.
Bread balls (cmoki) suit well as a starter.
When the dish is already baked, turn off the oven, open it and let the dish cool down for 5 minutes.