Roughly chop sauerkraut with a kitchen knife. Rinse peppers, remove skin with a peeler. Clean the peppers and cut into small cubes. Sauté in 1 tbsp oil. Add cabbage, clear soup and paprika powder, simmer on low heat for 20 minutes, season.
Chop parsley leaves. Clean chili peppers, slit open, remove seeds and cut into fine rings. Peel onion, chop finely. Sauté briefly with parsley in 2 tbsp. oil. Add minced meat, fry briefly, season heartily with pepper, cumin, salt and chili rings, cool. Beat eggs with sour cream and 1 tbsp. crème fraîche, season with mustard, salt and pepper.
Cut bread into slices, remove crust, then divide into 1-2 cm cubes, soak them in milk. Preheat the stove to 200 degrees.
Grease a high gratin dish. Put the cabbage in the first layer. Pour some egg milk over it. Pour the minced meat mixture on top, pour the remaining egg milk. Slightly squeeze the bread and spread evenly over the minced mixture. Stir whipped cream with remaining crème fraîche and spread evenly on the casserole. Bake in the oven for 30-40 minutes until golden brown. Sprinkle grated cheese and grill the casserole for 5 min. on middle rack until cheese is melted golden brown.
Serve with: light beer
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