Sauerkraut gratin with dumplings and Kasseler

Name: Sauerkraut gratin with dumplings and Kasseler
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 2 Onions; 500 g detached pork chop; 5 TABLESPOONS Sunflower oil; 1 can(s) (850 ml) Mild sauerkraut; 7-10 Tbsp Salt; 7-10 Tbsp ground caraway; 1 TABLESPOON Sugar; 1 stale bread roll; 100 g Diced ham; 1 collar Parsley; 150 g Gouda cheese; 1 package (750 g) Dumpling dough half and half from the fridge; 200 g Whipped cream

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

2 Onions
500 g detached pork chop
5 TABLESPOONS Sunflower oil
1 can(s) (850 ml) Mild sauerkraut
7-10 Tbsp Salt
7-10 Tbsp ground caraway
1 TABLESPOON Sugar
1 stale bread roll
100 g Diced ham
1 collar Parsley
150 g Gouda cheese
1 package (750 g) Dumpling dough half and half from the fridge
200 g Whipped cream

Directions

1
Peel and chop the onions. Cut the smoked pork into cubes. Heat 2 tablespoons of oil and fry the diced Kasseler for about 6 minutes while turning. After about 3 minutes add half of the onions. Place the sauerkraut in a sieve, drain and press out lightly. Add to the Kasseler, season with salt, caraway and sugar. Braise in a closed pot for about 20 minutes, stirring occasionally
2
Dice the buns. Heat 2 tablespoons of oil in a frying pan. Fry the bread cubes for about 4 minutes while turning. Take out, put 1 tablespoon of oil in the pan and fry the remaining onions and ham for about 5 minutes. Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Coarsely grate Gouda
3
Knead dumpling dough, ham pan, parsley and bread cubes. Form into 12 dumplings. Put the sauerkraut into a casserole dish or roaster. Place dumplings on top, pour cream over them and sprinkle with cheese
4
Bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 1 hour