Moussaka with Minced Meat, Potatoes and Sauerkraut
Moussaka is a great choice for lovers of sauerkraut. This is a very spicy dish, which is simple to cook. You will need sauerkraut, minced meat, potatoes, 1 egg, some milk and cream.
Moussaka recipe for four portions
2 tablespoons vegetable or olive oil
3 cloves garlic
1 kg mixed minced meat
1 bay leaf
1 bunch of fresh parsley
100 ml water for meat
1 pinch of salt and pepper
1 kg potatoes
0.5 kg sauerkraut
1 cup sour cream or cream
50 ml milk
How to cook moussaka
Chop finely garlic and onion and fry them in oil.
Add bay leaf, minced meat, chopped parsley and cook at a moderate temperature until meat fried uniformly.
If necessary, add some water. Season with pepper and salt.
While the meat is being fried, wash potatoes, clean and cut them into thin slices.
Thoroughly drain the sauerkraut.
Take a deep pan smeared with oil, first make a layer of sliced potatoes and cover it with a layer of fried meat. Then top with a layer of sauerkraut, second layer of meat, and then another layer of potatoes.
Bake moussaka in the oven for 10–15 minutes at 180 °C.
Then take it out and pour with the sauce made of eggs, milk and cream.
Put the dish into the oven for the second time and bake until a golden brown crust.
Cabbage is a real storehouse of vitamins and minerals. Sauerkraut has a beneficial effect on the thyroid gland and the respiratory tract. At the loss of voice and sore throat, it is useful to rinse the throat with cabbage juice, and at bronchitis — to drink cabbage tea prepared as a broth. Cabbage leaves can be used as a compress to treat asthma, bronchitis and rheumatism. They are also useful when treating varicose veins, rashes, herpes, acne, pimples and for skin purification.