Ingredients:

  • 0.9 kg of beef;
  • 1 kg sauerkraut;
  • 1 large carrot;
  • 4 small onions;
  • 200 gr salted brisket with bacon;
  • 2-4 eggs;
  • 2 tbsp olive oil;
  • 50 ml of sauce-marinade "Teriyaki";
  • 1 tbsp. dry sweet paprika;
  • 1 tsp Khmeli-suneli;
  • 1 tsp of saffron.

Preparation:

  1. Eggs boil until tender, cool and clean.
  2. Beef mince with a fine mesh.
  3. Minced vegetables in a large bowl, season with spices and 30 ml of sauce-teriyaki marinade. Stir with your hands until smooth, cover and send for one day in the refrigerator. If the time for cooking is very small, it is recommended to push the stuffing up to 4 hours at room temperature.
  4. Onion cut into cubes. Carrot RUB on a grater for Korean carrot.
  5. In a pan, heat olive oil. In oil put the onion and lightly fry it. After the onions add the carrots. Mix all the ingredients and a little put out. Then there also pour the remaining sauce marinade, again mix well and a little put out.
  6. Sauté divided into two equal parts. One portion stir in the beef, and the second mix with pressed sauerkraut, put in a pan, first fry and then cover with a lid and stew for about 5 minutes.
  7. Stewed cabbage to push to the edge of the pans, freeing up some space. Bacon cut into cubes, put on the free edge of the pan, and fry a little and mix with cabbage.
  8. Take a long rectangular cake pan and grease it with oil. 2/3 of minced meat put into a form and leveled, forming the bottom and sides of meat loaf.
  9. At the bottom of the stuffing spread ½ of stuffing the cabbage.
  10. Cabbage down the middle of the form put 4 whole eggs. If the form is low, you can take 2 eggs, cut them in half lengthwise and lay the halves.
  11. Eggs to cover the second part of the cabbage filling, and filling the cover with stuffing, jointing edges.
  12. Bake the meatloaf with sauerkraut takes 1 hour in an oven heated to 180 degrees.
  13. After an hour, baked meat loaf to pull out shapes, transfer to a plate, garnish with greens with fresh vegetables and serve immediately to the table. Note that this dish is good both hot and cold.