Summary

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

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Instructions

1. Boil the potatoes in their skins. Cut the meatloaf and cut in half crosswise. Fry briefly in the oil and set aside.
2. Heat the cabbage in the frying fat and let it cool down. Peel the potatoes, cut into slices and season with salt.
3. 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.