Indian sauerkraut casserole
This recipe for Indian sauerkraut casserole is an awfully nice variation on the Dutch sauerkraut stew. The spices give a lovely warm taste and combine well with the sour taste of cabbage.
Ingredients
- 500 grams sauerkraut
- 500 grams ground beef
- 1000 grams potatoes floury
- 400 ml coconut milk
- 1½ tablespoon garam masala
- ½ onion
- 3 pieces star anis
- 1 clove garlic
- 1 teaspoon salt
- ⅛ teaspoon pepper
- 3 tablespoons soy sauce sweet
Notes
- If you want a less sour taste, rinse off the sauerkraut under running cold water.
- Sports and works make that everyone has to eat at a different time slot. That's not a problem with this casserole. You can make smaller portions by making the casserole into a ramekin. So you can prepare and bake them at the right time.
- Mash your potatoes so it will keep their structure. Should you use a mixer instead, you make potato glue.
Instructions
- Preheat the oven to 430 degrees Fahrenheit (220 degrees Celsius).
- Peel the potatoes and boil them until they are done, in about 20 minutes.
- Heat the coconut milk.
- Mash the potatoes and mix just enough coconut milk to make the mashed potatoes smooth.
- Slice the onion and garlic fine.
- Heat a frying pan, add a bit of oil and stir-fry the onion for 3 minutes.
- Then add the garlic and bake another minute.
- To the onion mixture add the minced beef and the sweet soy sauce.
- Bake until the minced meat is done.
- Turn the heat off.
- Rinse the sauerkraut under a running tap.
- Drain and put in a bowl.
- Mix with the garam masala en 4 tablespoons coconut milk.
- Distribute the minced beef in the oven dish or ramekins.
- Spoon the sauerkraut on the beef.
- Put the star anise on the sauerkraut.
- Top it with the mashed potatoes.
- Put in the oven for 20 minutes.
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