Sauerkraut – Potato Noodles, Baked
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 can sauerkraut (550 g)
- 1 medium onion (s)
- 1 tablespoon lard (crackling lard)
- 150 g mountain cheese
- 500 g potato noodles
- 1 tablespoon butter
- 200 ml water
- 1 teaspoon vegetable stock
- 200 g whipped cream
- 1 pinch (s) salt and pepper
Print Recipe
Pin Recipe Instructions
- Chop the onion, heat the lard in the saucepan and lightly brown the onion in it. Add the sauerkraut and fill the empty can almost halfway with water. Bring the sauerkraut to the boil briefly, add the water, stir every now and then and simmer gently over a medium flame.
- While the sauerkraut is simmering, grate the mountain cheese, fry the potato noodles in 1 tablespoon butter in the pan until golden. Now add 200 ml of water, 1 teaspoon of stock and 200 g of cream to the sauerkraut and bring to the boil briefly.
- Fill a baking dish with potato noodles, sauerkraut with sauce and half of the mountain cheese, stir and season with salt and pepper. Sprinkle with the rest of the cheese. Bake in the oven at 200 ° C for about 15 minutes until the cheese has run.
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