Moussaka with Sauerkraut and Potatoes

Dima Dima Novice
"A fabulous vegetarian moussaka that even sworn meat-lovers will enjoy."
Preparation30 min.
Cooking45 min.
Тotal75 min.
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  • 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


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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