Cabbage and cheese pot

Name: Cabbage and cheese pot
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 1 can(s) (850 ml) + 1 can (580 ml) of sauerkraut; 1 Bay leaf; 3 Juniper berries; 2 red peppers; 300 g cottage ham, in 5 mm thick slices; 2 TABLESPOONS Oil; 400 g rustic farmhouse bread; 200 g Gruyère cheese; 85 g Roasted onions; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 2,5 l hearty vegetable stock

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

1 can(s) (850 ml) + 1 can (580 ml) of sauerkraut
1 Bay leaf
3 Juniper berries
2 red peppers
300 g cottage ham, in 5 mm thick slices
2 TABLESPOONS Oil
400 g rustic farmhouse bread
200 g Gruyère cheese
85 g Roasted onions
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
2,5 l hearty vegetable stock

Directions

1
Place the sauerkraut in a sieve, drain and season with laurel and juniper. Clean and wash the peppers. Cut cottage ham and paprika into pieces. Heat oil in a pan. Fry the ham for about 6 minutes while turning. After about 3 minutes add the paprika. Dice bread (approx. 1.5 cm). Coarsely grate cheese
2
In a large roasting pan, layer half the sauerkraut, half the paprika, half the smoked ham, half the fried onions, half the bread cubes and half the cheese on top of each other. Season with pepper and nutmeg and then do the same with the second half of the ingredients
3
Pour vegetable stock over it. Cover and cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes. Then remove the lid and bake for another 10 minutes