Nur Kartoffeln und Kohl! Das Rezept meiner Tante aus dem Dorf hat alle überrascht! Sehr lecker!
Wenn Sie Kartoffeln und Kohl zu Hause haben, kochen Sie dieses köstliche Rezept! Ich bereite ein sehr einfaches, schmackhaftes und sättigendes Kartoffelrezept vor. Alles, was Sie brauchen, sind Kartoffeln und Mehl, und Sie haben dieses schnelle und einfache Rezept zubereitet! Ohne Hefe! Der Teig besteht aus Kartoffelmehl und Eiern. Zum Füllen verwende ich Kohl. Sie können aber auch ein gekochtes Ei mit Frühlingszwiebeln oder gedünstetes Gemüse oder Hackfleisch als Füllung verwenden. Ein einfaches Kohl-Kartoffel-Rezept! Guten Appetit!
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REZEPT UND ZUTATEN:
5 Kartoffeln.
Reinigen und schneiden.
Wasser.
Mit einem Deckel abdecken und bis zum Kochen kochen.
Salz 1 Esslöffel.
Kartoffeln weich kochen.
Zwiebel 1 Stk.
Olivenöl.
Ich brate die Zwiebel goldbraun an.
Karotte 1 Stk.
3-5 Minuten kochen.
1/4 Kohl.
Gut mischen.
Mit einem Deckel abdecken und 5-7 Minuten braten.
1 Ei.
Salz. Schwarzer Pfeffer. Petersilie.
Gut mischen.
Mehl 1 Tasse.
Backpulver 10 gr. / 2 Teelöffel.
Tomatenmark 2 Esslöffel.
Salz. Schwarzer Pfeffer. Knoblauch 2 Zehen.
Gut mischen.
Bei schwacher Hitze weitere 10 Minuten garen.
Mehl 1/2 Tasse.
Ich teile den Teig in 6 gleiche Teile.
Füllung hinzufügen.
Dies kann mit einer Gabel oder von Hand erfolgen.
Sonnenblumenöl.
Auf beiden Seiten goldbraun braten!
Ich übertrage auf ein Papiertuch.
Das ist ein sehr leckeres und einfaches Gericht!
Guten Appetit!
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Stellt eure Daumen hoch und vergesst nicht zu kommentieren.
Teile dieses Video mit deinen Freunden in sozialen Netzwerken. Das Rezept wird in Ihrem Profil gespeichert! Dankeschön!
Frische Rezepte - gesund kochen!
Auf meinem Kanal finden Sie - Zucchini Rezepte, Gemüseaufläufe, Abendessen-Ideen, Rezepte, frische Rezepte, Abendessen, Frühstück, Blumenkohl-Rezepte, Gemüse, lecker und schnell, lecker, gesundes Rezept, gesunde Ernährung, Kartoffeln, Familienrezepte, Aufläufe, Zucchini , Brokkoli, Kohl, Kartoffeln, Gemüse gerichte, Brokkoli Aufläuf, Rüben, Blumenkohl, Salate und vieles mehr!
#Frische_Rezept #Rezept #kohl #kartoffeln #abendessen
Hungarian Layered Potato and Sausage Casserole-Kolbaszos Rakott Krumpli RECIPES are now BELOW
If you get the right sausage for this Hungarian Layered Potato and Sausage Casserole recipe, you will attain the most successfully delectable, extremely delicious, classic, very popular Hungarian meal.
Looking at the recipe, it may look time-consuming. However, trust me once you follow along systematically, you will see it takes no time at all and it will be a cinch for you the next time. How do I know there will be a next time? Because, you will be addicted from the first bite.
Ingredients:
8 large red or white skin table potatoes, sliced
9 hard boiled eggs
2 1/2 tsp. butter (for a pan or casserole dish)
2 1/2 cup regular sour cream
1/4 cup cold milk
2 sticks half-dry, thinly sliced smoked Hungarian smoked paprika sausage or Hungarian Debreceni. (If not, try for some other paprika sausage, which is the best for this dish.
Look on bottom of page for instances)
2 tsp. garlic powder
2 1/2 tsp. table salt
1/2 tsp. ground black pepper
3 thin slices of smoked bacon (optional)
Prepare the Smoked Bacon:
Cut or dice 3 thin slices of smokes bacon into tiny pieces. Place in a pan and fry until it just turns color, then immediately shut burner off and set the pan aside. (It will continue to cook in its own heat)
After it cools, separate the bacon bits and fat. Set aside
There will be about 2 tbsp. smoked fat, plus the bacon bits
Preparation:
I prepare my ingredients as my mother did and what I found to be convenient to me. I don’t know if it saves time, but it makes layering the ingredients a lot smoother.
1) Peel, wash and slice the potatoes roughly 3/8-inch rounds.
Rinse again after slicing & cover with plenty of cold water. Add 1 tsp. garlic powder and 1 tsp. salt
Cook under medium heat until NEAR tender, about 15 minutes.
(15 min. from when you see water starting to warm)
2) When done, gently drain the hot water, leaving it in the pot.
Cover with a lid and set aside.
3) Rinse eggs and put them in a large pot. Cover with more than enough cold water (1-2 above the eggs) add a tsp. salt. Hard-boil them uncovered to a full boil over medium heat. When it comes to a boil, turn OFF heat, keeping pot on the burner, you can now cover them and let rest for 15-20 minutes.
After that time, peel the eggs under cold running water and make sure it is clean of all shells. Set aside. (Do not slice until ready to layer.)
4) Preheat oven at 350F
5) Use a deep med. size baking pan or casserole dish. The one used in this recipe is a 9 in x 7 in at least 3 inches deep. Generously butter or oil the bottom, corners and sides. Set aside.
6) Slice the sausages thin. Set aside.
7) In a measuring cup, mix together 2 ½ cups of sour cream, 1/4 cup milk and half a teaspoon of garlic powder. Set aside.
Layering:
1) Put the buttered casserole dish in front of you.
Dribble a teaspoon of smoked bacon fat and distribute a half of the bacon bits around the bottom of the dish.
(it is tastier with this bit of bacon and fat, but it is optional and you can continue without them)
2) Next, arrange a layer of sliced potatoes to cover the bottom of dish and dribble another teaspoon of bacon fat over them. Sprinkle with salt, then pepper and garlic powder.
3) Gently, slice four, or (half) the eggs, 3/8 of an inch thick, as you lay them over the potatoes one by one. (Careful of slicers, the cuts may be too thin).
To prevent eggs from sticking, dip the knife under cold water before each slice. Continue until you have covered the potatoes with half of the eggs.
4) Scatter half of the bacon bits and fat that is still remaining over the eggs, then sprinkle with salt, pepper and garlic again.
5) Next, layer half of the thinly cut sausages over the eggs.
6) Then, drop half of the sour cream mix, a spoon at a time here and there and lightly spread it out evenly to cover the layer of sausages. (If the sausages are lifting, a quick dip of the spoon in a bit of milk or water to help ease out the spreading)
7) Repeat layering from 1- 6 finishing with the remaining sour cream as the final touch.
8) Set the layered potatoes in the middle of the preheated 350 F oven, and bake for 45-50 minutes, or until it turns a nice, light, golden brown. At the end of time make certain the potatoes are soft. After all ingredients are cooked is when all the flavours fuse together to give it that exceptional flavour.
Tip to check potatoes: Near an edge of the dish, insert a fork and you should feel if it slides in the potato easily. If not, put it back in the oven for another 5-7 min.
Tip: If you can't find a Hungarian Debreceni Kolbasz, (Debreczener Sausage) then try to buy half dry smoked paprika sausage.
In a bind the closest I found in taste to the Hungarian Debrecener Sausage, and that I like is called “DELI CART” is a pre cooked smoked sausage. My second best would be a mild flavored Chorizo sausage would also be an apt replacement.
Please enjoy...
Authentic Hungarian Potato Bake: The Ultimate Comfort Food!
#Hungarianfood, #Hungary
Potato Gratin is a real home-cooking classic, the food of the people. It’s made using potatoes, eggs, sausages and sour cream. The pre-cooked ingredients are layered and baked. The dish is called
'Rakott krumpli'
in Hungarian.
Keto Rakott Krumpli | Hungarian Potato Casserole | Keto Recipes | Headbanger's Kitchen
Get the recipe with macros at
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