Baked Sauerkraut with Brown Rice and Prunes
  • 1 kg / 2 lb sauerkraut
  • 20 prunes
  • 1 cup cooked brown basmati rice
  • 2 medium onions
  • 1 teaspoon craway seeds
  • 4 bay leaves
  • 2 tablespoons sweet paprika powder
  • 1 teaspoon black pepper
  • 2 teaspoons salt
  • a dash of chili pepper powder
  • 6 tablespoons sunflower oil
  • cutting board
  • sharp knife
  • large frying pan
  • wooden spatula
  • smaller cooking pan
  • casserole dish
  1. Preheat the oven to 180ºC / 350ºF.
  2. Take smaller cooking pan and cook rice. I usually use ½ cup of brown basmati rice for this dish, but you can add any brown rice.
  3. While the rice is cooking on low heat, put the frying pan also on a low heat, add sunflower oil and finely chopped onions and simmer for about 10 minutes.
  4. Then add sauerkraut, bay leaves, caraway seeds and about half cup of water in to the frying pan, mix well, cover and simmer for about 15 to 20 minutes, stirring occasionally.
  5. Take the casserole dish and transfer cabbage in, add rice and season with sweet paprika, pepper, salt and chili powder. Mix well, take the bay leaves out and place the prunes into the mixture evenly.
  6. Bake for about 30 – 40 minutes, or until the top gets nice crunchy look.
Recipe by JasminCookBook at