Summary

Ingredients

• 1 kg Kasseler comb
• 2 onion (s) (vegetable onions)
• 500 g sauerkraut, (fresh or 1 lare can)
• 200 g rapes, seedless
• 2 cups cream
• 3 tablespoon sugar

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Instructions

1. Note: Kasseler pork chops can also be used. However, this will be quite dry. That is why Kasslerkamm (neck) is best!
2. Preheat the oven to 200 ° C.
3. Cut the Kasslerkamm into large elongated pieces. Fry well in an ovenproof saucepan or roasting pan (with a lid).
4. In the meantime, cut the onions into smaller cubes. Take the meat out of the pot and fry the onions well in the roasting fat. Then add the three tablespoons of sugar to caramelize and stir well. The stove can now be switched off.
5. Place the meat on the onions and top with the sauerkraut. Wash the seedless grapes and spread them on the sauerkraut. Finally, pour a beaker of cream over the mixture, close the pot / roasting pan with a lid and cook in the oven for approx. 45 - 60 minutes at 200 ° C.
6. In between, pour the second cup of cream over the casserole - as required - as the casserole can get too dry with just one cup.
7. Mashed potatoes or bread are suitable as a side dish.