Summary

Ingredients

• 500 g sauerkraut
• 6 dumplings (liver dumplings)
• 1 packet potato noodles
• 2 cups cream
• 1 handful bacon, diced
• broth
• 200 g cheese, rated
• salt and pepper
• Maggi

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Instructions

1. Briefly heat fresh sauerkraut with a little water and a little vegetable stock, then place in a baking dish.
2. Simmer the liver dumplings in a little salted water for about 1/4 hour, take them out of the pot, cut into 2 cm slices or quarter them and place on the sauerkraut.
3. Now sauté the bacon cubes in a pan, pour the liquid cream on it, season with salt and pepper if necessary a little Maggi and let it thicken.
4. Take the noodles out of the package, briefly add them to the creamy bacon sauce (to loosen the noodles) and then spread over the liver dumplings together with the cream. Spread the grated cheese on top and place in the preheated oven at 220 ° C for about 1/4 hour until the cheese browns slightly.