Summary
| Prep Time | 25 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 1 hr 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 kg sauerkraut
- 8 slices Kasseler
- 1 thick carrot (s), freshly grated
- 1 piece (s) ginger (the size a thumb), freshly grated
- 6 juniper berries
- 2 bay leaves
- 2 pinches pepper
- 1 pinch (s) salt
- 2 dashes apple juice
- 3 teaspoons mustard
- 0.5 teaspoon ½ caraway powder
Print Recipe
Pin Recipe Instructions
- Place the Römertopf in a water bath for at least 10 minutes. Then put the sauerkraut in the Römertopf, then rub the carrot directly over it. Next the piece of ginger.
- Now crush the juniper berries on a board and put them in the pot together with the bay leaves. Now add ground caraway seeds, pepper and salt and mix well with a fork.
- Now rub each of the Kassel slices with a thin layer of mustard and always layer vertically between the sauerkraut. Finally, put a dash of apple juice on the sauerkraut on each side.
- Place the Römertopf on the wire rack in the cold oven and cook at 200 ° C for about 90 minutes. Mashed potatoes tastes good with it.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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