Sauerkraut bake

Name: Sauerkraut bake
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g Potatoes; 7-10 Tbsp Salt; 1 Onion; 1 red pepper; 1 Stalk leek (leek); 2 TABLESPOONS Oil; 1 jar(s) (850 ml; drained weight 720 g) Sauerkraut; 7-10 Tbsp Pepper; 1 TABLESPOON Sugar; 2 TABLESPOONS White wine vinegar; 1 TEASPOON Caraway seeds; 250 g Schmand; 2 Eggs; 50 g grated medieval Gouda cheese; 7-10 Tbsp Parsley

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Potatoes
7-10 Tbsp Salt
1 Onion
1 red pepper
1 Stalk leek (leek)
2 TABLESPOONS Oil
1 jar(s) (850 ml; drained weight 720 g) Sauerkraut
7-10 Tbsp Pepper
1 TABLESPOON Sugar
2 TABLESPOONS White wine vinegar
1 TEASPOON Caraway seeds
250 g Schmand
2 Eggs
50 g grated medieval Gouda cheese
7-10 Tbsp Parsley

Directions

1
Wash the potatoes and cook in boiling salted water for about 20 minutes. Peel and finely dice the onion. Clean, wash and cut the bell peppers into pieces. Clean, wash and cut leek into rings.
2
Drain the potatoes, rinse with cold water, peel and cut into slices. Heat oil in a pan, fry onion in it until transparent, add sauerkraut and 100 ml water, season with salt, pepper, sugar, vinegar and caraway.
3
Add the leek, peppers and potatoes and braise for about 10 minutes. Mix sour cream and eggs and season with salt and pepper. Fill the sauerkraut into a casserole dish, pour the sour cream and egg icing over it and sprinkle the cheese on top.
4
Bake the casserole in a preheated oven (electric: 200°C / gas: level 3) for approx. 30 minutes. Serve garnished with parsley.