Schupfnudel – Cabbage – Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 can sauerkraut
- 2 onions)
- 50 g bacon, streaky
- 600 g potato noodles, raw (refrierated counter)
- 250 g cheese
- 400 g sour cream
- 2 teaspoons paprika powder
- 1 squirt lemon juice
- 1 tablespoon butter
- 1 pinch (s) pepper
- 1 tablespoon fat for the mold
- 2 pairs bratwurst, raw, the sausage from it
Print Recipe
Pin Recipe Instructions
- Drain the sauerkraut and chop it a little smaller. Peel the onions and cut into rings. Dice the bacon. Press the meat out of the sausages.
- Leave the bacon in a pan. Add the sausage meat, fry lightly and remove from the pan. Now fry the onions in the bacon fat for about 5 minutes and add the sauerkraut. Season with paprika, pepper and a little salt.
- Grease a baking dish and preheat the oven to 200 ° C.
- Mix the potato noodles with the sausage meat. Mix the sour cream with lemon juice, pepper and 2/3 of the cheese.
- Now layer sauerkraut, potato noodles and cheese-sour cream mixture in the mold. Finish with potato noodles and brush them with melted butter.
- Bake in the hot oven for about 30 minutes. Scatter the rest of the cheese over the casserole approx. 10 minutes before the end of the baking time and bake with it. Serve hot.
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