Hungarian Stuffed Sauerkraut Recipe

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Hungarian Stuffed Sauerkraut
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Ingredients
14
Count
Nutrition
540
Calories
Total time
21
Minutes
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Ingredients:

Directions:

  1. Squeeze out all excess liquid from sauerkraut into sink from and place in a bowl.
  2. Cook the rice (you should end up with about three cups).
  3. Put ground meat into another large bowl - you will need the space!
  4. In a large deep saucepan, in which you will be cooking the meal; braise the onion in plenty of oil, so it won't burn - until glassy.
  5. When done, pour off the oil, using spatula to keep onion in saucepan.
  6. Divide the cooked onions, leaving one half in saucepan
  7. Place the other half on the meat.
  8. Turn off the heat and put in plenty of paprika and the tomato sauce on onion left in pan.
  9. Pour in some water, just as much so the mixture gets creamy.
  10. Let cool a little, then pour on sauerkraut and mix together.
  11. Take the bowl with the meat and onion.
  12. Make a well in the middle of the meat mixture, add the egg and mix together with your hands.
  13. Mix in cooked rice.
  14. Add paprika for nice red color, salt and pepper to taste and marjoram.
  15. Knead until smooth.
  16. Make sure to taste while you are working with it. This meal should be quite spicy! But not TOO spicy!
  17. Place one third of the sauerkraut mixture into your sausepan and place half of the speck/ham/lean bacon on top.
  18. Make meatballs about the size of a kiwi - don't need to make them hard.
  19. Place in the pan, next to each other to make a meatball layer .
  20. Put a second layer of sauerkraut mixture on top of it, then another layer of meatballs.
  21. Top it with the remaining sauerkraut.
  22. Place other half of speck on top.
  23. You must completely cover the meat layers with sauerkraut leaving no holes.
  24. Pour in water only until you can see it appear on the side - to about 3/4 of the pan.
  25. Cover, and cook on low heat. Do not stir!
  26. Occasionally lift pan up and move back and forth sideways, like you were steering your car.
  27. It is done when sauerkraut is so soft it melts in your mouth. You don't need to taste the meat, because it cooks sooner than the sauerkraut, so it is 100% done if your sauerkraut is cooked.
  28. Serve with sour cream.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 540.46 Kcal (2263 kJ)
Calories from fat 204.59 Kcal
% Daily Value*
Total Fat 22.73g 35%
Cholesterol 130.61mg 44%
Sodium 2491.85mg 104%
Potassium 1191.68mg 25%
Total Carbs 45.81g 15%
Sugars 9.66g 39%
Dietary Fiber 11.56g 46%
Protein 38.84g 78%
Vitamin C 54.2mg 90%
Iron 8.3mg 46%
Calcium 142.4mg 14%
Amount Per 100 g
Calories 90.11 Kcal (377 kJ)
Calories from fat 34.11 Kcal
% Daily Value*
Total Fat 3.79g 35%
Cholesterol 21.78mg 44%
Sodium 415.45mg 104%
Potassium 198.68mg 25%
Total Carbs 7.64g 15%
Sugars 1.61g 39%
Dietary Fiber 1.93g 46%
Protein 6.48g 78%
Vitamin C 9mg 90%
Iron 1.4mg 46%
Calcium 23.7mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.9
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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