Hearty sauerkraut pot with bread crust

Name: Hearty sauerkraut pot with bread crust
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 red peppers; 2 TABLESPOONS Oil; 1 can(s) (850 ml) Sauerkraut; 400 g rustic farmhouse bread; 8 discs Kasseleraufschnitt; 3 TABLESPOONS Roasted onions; 1 Bay leaf; 3 Juniper berries; 7-10 Tbsp salt, pepper, nutmeg; 1 TABLESPOON Vegetable broth (instant); 100 g Whipped cream; 150 g Mountain cheese

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 red peppers
2 TABLESPOONS Oil
1 can(s) (850 ml) Sauerkraut
400 g rustic farmhouse bread
8 discs Kasseleraufschnitt
3 TABLESPOONS Roasted onions
1 Bay leaf
3 Juniper berries
7-10 Tbsp salt, pepper, nutmeg
1 TABLESPOON Vegetable broth (instant)
100 g Whipped cream
150 g Mountain cheese

Directions

1
Clean, wash and chop the peppers. Heat the oil in a small roasting pan with a lid or a casserole. Sauté the paprika and sauerkraut for about 5 minutes.
2
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Dice bread and pork loin. Fold the smoked pork, fried onions, bay leaf and juniper into the sauerkraut. Season everything with salt, pepper and nutmeg.
3
Spread the bread cubes over the sauerkraut mix. Dissolve stock in approx. 1 l hot water and pour cream over it. Cover and braise in the hot oven for about 45 minutes.
4
Grate the cheese roughly. Remove the lid, spread the cheese on the bread and bake everything open for about 15 minutes.