Recipe "Potato sleepers":
- 6 medium potatoes
- 200 grams of sauerkraut
- 5 medium onions
- 4 eggs
- 60 g lard
- butter for greasing
- cream supply
Number of servings
The complexity of cooking
Step by step recipe for cooking
Potato peel, cut into largecubes. Put in a pan and pour boiling water on a par with French. Place the pot over high heat, bring to a boil, add salt, reduce heat to medium and simmer, covered until tender, about 20 minutes.
Drain the broth with potatoes and mash the potatoes into a puree. Add to it raw eggs and mix well.
Sauerkraut chop, put in a saucepan with a thick bottom and cook until tender over low heat, covered, stirring occasionally, about 20 minutes.
Onions clean, finely chop. Just finely chop the bacon. Put the bacon in a frying pan, lightly heated with a medium heat and add the onions. Fry onion and bacon until golden brown, stirring occasionally, 10 minutes. Add the onion and bacon to the cabbage, season with salt and stir.
Prepared potato mixture Put on a floured cloth in the shape of a rectangle, the thickness of the reservoir -. About 1.5 cm Put the stuffing on top of the cabbage and carefully wrap in a roll.
Gently roll Put on a greased baking tray with oil and bake in a preheated 180 ° C oven until golden brown, about 30 minutes.
When a cut portions and serve, sprinkling with sour cream.