Moussaka with Sauerkraut and Potatoes
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Moussaka with Sauerkraut and Potatoes

Maria KostoffMaria Kostoff
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Moussaka with Sauerkraut and Potatoes
03/05/2013
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Preparation30 min.
Cooking45 min.
Тotal75 min.
Servings8
"A fabulous vegetarian moussaka that even sworn meat-lovers will enjoy."

Ingredients

  • cabbages - 1/2 head of cabbage
  • potatoes - 28.5 oz (800 g)
  • peppers - 1 red
  • eggs - 3 to 4
  • milk - 2 cups
  • black pepper
  • paprika
  • oil
measures

How to cook

Peel and cut the potatoes into slices. Fry them briefly on only one side. Saute the crushed cabbage in preheated oil with the chopped pepper and a little cabbage juice.

When ready, season with the spices. In a greased baking dish, arrange half the potatoes, then distribute and make a third layer with the remaining potatoes on top.

Pour a little oil on top. Beat the eggs with the milk and flour. Pour this over the moussaka and put it to bake in moderately heated oven to get a nice tan.

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