Dumplings and Sauerkraut Casserole
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g sauerkraut
- 8 potato dumplings or bread dumplings, homemade or finished product
- 3 onion (s)
- 2 egg (s)
- 200 g crème fraîche
- 100 ml milk
- 100 g cheese, rated
- 1 cup vegetable broth
- salt and pepper
- sugar
- Paprika powder
Print Recipe
Pin Recipe Instructions
- If not homemade, prepare the dumplings according to the instructions on the packet, rinse under cold water, remove from the pouch and cut in half.
- Put the sauerkraut in a sieve and rinse briefly. Bring to the boil with a cup of vegetable stock, season with a little salt and sugar. Simmer for about 10 minutes and season again to taste.
- Cut the onions into thin rings and fry them in plenty of oil in the pan.
- Whisk eggs, milk and crème fraîche together, season with salt, pepper and paprika powder.
- Grease a baking dish, fill in the sauerkraut and place the dumpling halves on it at even intervals. Pour the egg milk over the dumplings and cabbage, spread the onions on top and sprinkle everything with the cheese.
- Bake in the oven at 180 ° C for about 30 minutes, until the cheese and egg mixture are golden brown and crispy.
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