Sauerkraut bake
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
6
- 2 Onions
- 2 TABLESPOONS clarified butter
- 1 (850 ml) Can
- 7-10 Tbsp Wine sauerkraut
- 3 Bay leaves
- 7-10 Tbsp Pepper
- 7-10 Tbsp Salt
- 1/4 l Milk
- 1 pack of Flake Puree
- 1 collar Parsley
- 250 g Cabanossi
- 2 TABLESPOONS sweet mustard
- 2 Egg Yolk
- 2 TABLESPOONS Fresh cream
- 1 TEASPOON Peppercorns
- 7-10 Tbsp Parsley
Directions
- 1
Peel and chop the onions. Heat the lard. Brown the onions in it. Add sauerkraut and bay leaf. Season with pepper. Let it braise for 15 minutes at high heat. Meanwhile bring 1/2 litre of water to the boil.
- 2
Season with salt. Remove the pot from the heat. Add milk. Stir in the puree flakes briefly, allow to swell for about a minute. Wash and chop the parsley and fold into the puree. Pour into an ovenproof dish.
- 3
Cut cabanossi into thin slices. Mix with the sauerkraut and add to the puree. For the crust mix mustard, egg yolk, crème fraîche and peppercorns. Spread on the sauerkraut. Bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for ten minutes.
- 4
Serve garnished with parsley.
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