Paprika with Sausage-Cabbage Filling
Paprika with sausage-cabbage filling is a recipe with fresh ingredients from the fruit-vegetable category.
Ingredients
- 8 green bell peppers
- 150 g paprika sausages (or Lyoner sausages)
- 1 onion (finely diced)
- 100 g potatoes
- 500 g Sauerkraut
- 2 tsp sweet paprika powder
- 1 small can of passata tomatoes
- 125 ml Vegetable broth
- Salt
- black pepper (freshly ground)
Instructions
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1.
Slice or dice the sausages into thin pieces and sauté in a little fat over medium heat. Add the finely diced onion and cook until translucent, then tear the sauerkraut and add it with the onions and sausage; mix well and cover to simmer for about 10 minutes. Peel, wash, and grate the potatoes coarsely, then stir them into the cabbage mixture and season with salt, pepper, and paprika.
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2.
Cut a lid off each bell pepper, remove seeds, rinse, dry, shake out excess moisture, and salt the inside. Stuff the peppers with the sauerkraut mixture, replace the lids, and place them in a greased baking dish.
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3.
Whisk the passata tomatoes with the vegetable broth and pour over the stuffed peppers. Slide the dish into a preheated oven at 200°C and bake for 30 minutes.
