Sauerkraut with rice and cinnamon

Submitted by enr on 05 Feb 2013
4 cups sauerkraut
1 cup Rice
2/3 cup tomatoes
1/2 cup water or cabbage soup
1/2 cup sunflower oil
1 carrot
1 onion
1 clove garlic
1 bay leaf
1/2 tsp cinnamon equal
1 tsp dried herbs and paprika
1 tbsp dried oregano
Finely chopped sauerkraut stew with the oil and 1/2 cup water or cabbage soup of not very high heat until water evaporates. Then put it in the tray. Rice washed and rinsed several times, drain well and fry until blanching, add his second cup water was added to the cabbage. In the pan put 2/3 cup chopped, mashed tomatoes or tomato juice, chopped carrot and onion, 1/2 tsp cinnamon equal 1 tbsp savory, 1 tbsp oregano, 1 tsp paprika, salt if necessary. Bake covered with foil pan in a preheated oven at 190C degrees until ready rice is removed fthe oil, put it crushed clove of garlic and bay leaf, leave for another 5 minutes in the oven without foil, after pass 5 minutes they remove the bay leaf and cabbage is ready.
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05 Feb 2013