Baked ham and bread dumplings on sauerkraut with Kasseler
very easy
105 mins
105 mins
Ingredients
- 2 Onions
- 500 g detached pork chop
- 5 TABLESPOONS Oil
- 1 can(s) (850 ml) Sauerkraut
- 7-10 Tbsp salt, pepper, ground caraway, sugar
- 1 Bread roll (from the previous day)
- 100 g Diced ham
- 1 collar flat leaf parsley
- 1 package (750 g) Dumpling dough half and half (cooling shelf)
- 200 g Whipped cream
- 150 g Mountain cheese (piece; e.g. Comté)
- 7-10 Tbsp Aluminium foil
Directions
- 1
Onions peel, finely dice. Cut the smoked pork into cubes. Heat 2 tablespoons of oil in a saucepan. Fry the diced Kasseler in it for about 6 minutes. After about 3 minutes add half of the onions. Drain the sauerkraut and squeeze out lightly.
- 2
To the Kasseler. Season with salt, pepper, caraway and 1 tablespoon of sugar. Cover and braise for about 20 minutes, stirring occasionally.
- 3
Dice the buns. Heat 2 tablespoons of oil in a frying pan. Fry the diced rolls all around until golden brown and take them out. Heat 1 tbsp. oil in a frying pan. Fry the ham and remaining onions for about 5 minutes.
- 4
Wash parsley, shake dry, pluck leaves from the stalks and chop finely.
- 5
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Knead dumpling dough, bread cubes, ham mix and parsley and form into approx. 12 dumplings with moistened hands. Place the sauerkraut in an ovenproof dish or roaster.
- 6
Place dumplings on top and pour cream over them. Cover with aluminium foil and bake in a hot oven for about 1 hour.
- 7
Meanwhile grate the cheese roughly. After half of the baking time remove the foil, sprinkle the dumplings with cheese and bake until done.
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