Clean the peppers and cut into small strips. Finely chop the onion and sauté in the oil until it is slightly translucent. Then sauté the paprika strips briefly, add the sauerkraut and the vegetable stock.
Tip: Use two forks to loosen up the sauerkraut. Steam the vegetables for about 10 minutes with the pot closed so that the sauerkraut becomes a little softer. Finally, mix in the smoked ham cut into small pieces and the drained apricots cut into fine slices.
In the meantime, line the bottom of one with two sprays from the oil sprayer and then wiped it with a kitchen towel (I don`t calculate any points for this!) With the dumpling dough and spread the slightly cooled sauerkraut-paprika vegetables on top.
Mix the yoghurt with the eggs, mustard and parmesan, season with salt and pepper and spread over the sauerkraut.
Bake at 200 ° C (top and bottom heat) for approx. 35 minutes.
Total: 19.38 P. / per serving 6.46 or 6.5 P. (calculation of the dumpling = 2 P. per person full of potatoes!)
Total calcium content: 1030 mg / per serving 343.33 mg
Healthy fat total: 2 p. (If you also calculate the oil sprayer, then 3 points total, i.e. one healthy fat point per serving)
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