Cabbage cassoulet with potato croutons

Name: Cabbage cassoulet with potato croutons
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 400 g waxy potatoes; 2 Onions; 400 g triggered casseler; 200 g Chicken filet; 75 g streaky smoked bacon; 1 can(s) (425 ml) white beans; 1 can(s) (850 ml) Sauerkraut; 1 Bay leaf; 3 Juniper berries; 2-3 Cloves; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 100 g Whipped cream; 1-2 TABLESPOONS Butter; 1 washer White bread or toast; 7-10 Tbsp Parsley

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

400 g waxy potatoes
2 Onions
400 g triggered casseler
200 g Chicken filet
75 g streaky smoked bacon
1 can(s) (425 ml) white beans
1 can(s) (850 ml) Sauerkraut
1 Bay leaf
3 Juniper berries
2-3 Cloves
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Salt
100 g Whipped cream
1-2 TABLESPOONS Butter
1 washer White bread or toast
7-10 Tbsp Parsley

Directions

1
Wash the potatoes and cook covered for about 20 minutes. Quench, peel and let cool
2
Peel the onions. Wash the meat, dab dry. Finely dice onions and bacon, coarsely dice meat. Fry bacon in a roasting pan until crispy. Fry onions and meat briefly
3
Rinse the beans and let them drain. Mix into the meat with sauerkraut. Season with laurel, juniper, cloves, pepper and 1 pinch of sugar. Add cream and 1/8 l water. Cover and braise in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 1 hour.
4
Dice the potatoes and fry them in hot butter until crispy all around. Season with salt and pepper. Crumble the bread finely and roast it briefly. After about 45 minutes, spread both on the cassoulet and cook until open. Garnish with parsley
5
Drink: cool apple spritzer