Cabbage baguettes au gratin

Name: Cabbage baguettes au gratin
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 small peppers (red and green for example); 2 (approx. 120 g) thick slices of boiled ham; 1-2 TABLESPOONS Oil; 1 can(s) (580 ml) Sauerkraut; 7-10 Tbsp salt, white pepper; 7-10 Tbsp Sugar; 100 g Emmental cheese; 4 Baguette roll (approx. 70 g each)

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 small peppers (red and green for example)
2 (approx. 120 g) thick slices of boiled ham
1-2 TABLESPOONS Oil
1 can(s) (580 ml) Sauerkraut
7-10 Tbsp salt, white pepper
7-10 Tbsp Sugar
100 g Emmental cheese
4 Baguette roll (approx. 70 g each)

Directions

1
Clean and wash the peppers. Finely dice paprika and ham
2
Heat the oil in a pan. Fry the ham and peppers in it for about 2 minutes. Add sauerkraut and 2-3 tbsp. water. Cover and braise over a low heat for 6-8 minutes, stirring several times. Season to taste with salt, pepper and sugar
3
Grate cheese. Cut baguettes lengthwise in the middle, break open and hollow out. Fill in cabbage mixture and sprinkle with cheese
4
Bake in the preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for 5-10 minutes
5
You can dry the inside of the baguette and
6
use the next opportunity well for meatballs
7
The herb mass can be prepared very well. However, to prevent the baguettes from soaking, fill them just before baking