Remove the skin from the onions and cut into fine cubes. Clean and wash the leek stick and cut into fine rings. Peel the carrot and cut into small cubes. Clean the celery and cut into fine cubes.
Wash the parsley and shake dry. Chop for decoration
Butter a casserole dish of approx. 2.5 liters. It would be ideal if this shape is approx. 6 cm deep and approx. 30 x 23 cm in size.
Heat 20 g butter in a saucepan and sauté 1 tablespoon onion cubes until translucent. Add the sauerkraut and sear it vigorously over a high heat until it turns a light brown color. Deglaze with 300 ml apple juice, add bay leaf and ground caraway seeds and stir everything well. Cover and simmer for about 15 minutes over medium heat.
At the same time, melt another 20 g butter in a pan, sear the remaining onion cubes and the leek rings vigorously. After a few minutes add the carrot slices and the celery cubes and sauté briefly. Deglaze with 300 ml of water and cook for 15 minutes on medium heat, stirring occasionally. Mix this mixture well with 250 ml milk and the cream. Season to taste with salt and black pepper.
Halfway through the cooking time of the sauerkraut and onion, carrot and celery mixture, cut the two pretzel rolls into 10 slices and place them on the wire shelf of the preheated oven (electric stove: 250 ° C / convection: 225 ° C / gas: level 5) and roast for about 5 minutes. Immediately remove the bread rolls and let them cool down.
Switch the oven temperature down to 150 ° C / gas: level 2). Halve the meat loaf. Season the sauerkraut with a little black pepper from the mill and season with a little salt. Layer with the roasted pretzel rolls and the halved meat loaf in the prepared casserole dish like a fan. Pour the onion, leek and celery sauce evenly over the top and sprinkle with the grated Emmentaler cheese.
Bake in the preheated oven for about 30 minutes. The cheese crust should be golden brown.
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