Schupfnudel sauerkraut casserole with Kasseler

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the spring onions into rings. Peppers clean, wash and finely dice. Heat 1 tablespoon of oil in a pot. Fry the spring onion rings and diced peppers for about 2 minutes. Put the sauerkraut in a sieve, let the juice drain off, squeeze the cabbage slightly. Add the sauerkraut to the onion-pepper mixture and braise briefly. Season to taste with caraway and sugar

2. 2

   Heat 2 tablespoons of oil in a frying pan and fry the potato noodles for about 5 minutes, turning them over. Season with salt

3. 3

   For the crust, wash parsley, dab dry, pluck leaves from the stalks and chop finely. Dice the toast slice and grind to fine crumbs in the universal chopper. Knead parsley, bread crumbs and half-fat butter. Season with salt and pepper. Dab the smoked pork loin dry and cut into slices of approx. 1 cm thickness

4. 4

   Layer potato noodles, sauerkraut and slices of smoked pork in an oiled ovenproof dish. Spread crumb crust on the slices of sliced pork. Bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Divide into portions and arrange on plates

Nutrition Facts

KCAL
630 kcal

CARBS
49 g

FATS
27 g

PROTEINS
42 g