Russian Stuffed Peppers

Cook long grain rice, drain, mix with minced meat, egg, finely chopped parsley, salt and pepper. Hollow out peppers, blanch (scald) with boiling water, cool and fill with the mixture. Squeeze sauerkraut, steam in half the fat with water for a quarter of an hour until soft, then add water and let it bubble. From the remaining fat prepare light roux, sprinkle red bell pepper and thicken with it the stewed cabbage.

Put the stuffed peppers on top, add a little water if necessary and cook until the peppers and cabbage are done. At last stir through with sour cream and finely chopped dill.

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