Leberkäse Casserole with Sauerkraut and Potatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g potato (s), waxy
- 800 g sauerkraut (champane cabbae), seasoned, boiled, canned
- 500 g meat loaf, 0.5 cm thick slices
- 4 tablespoon oil
- salt
- 250 g sweet cream
- 4 teaspoons mustard, medium hot, or more
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Boil the potatoes in their skins. Cut the meatloaf and cut in half crosswise. Fry briefly in the oil and set aside.
- Heat the cabbage in the frying fat and let it cool down. Peel the potatoes, cut into slices and season with salt.
- Layer alternately meat loaf, cabbage and potatoes in a greased casserole dish. Mix the cream and mustard and pour over. Bake at 200 degrees in the preheated oven on the 2nd rack from the bottom for 20 minutes.
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