Summary

Ingredients

• 400 g carrot (s)
• 200 g onion (s)
• 400 g potato (s)
• 4 tablespoon oil
• 200 g sauerkraut
• salt and pepper
• 1 kg Kasseler
• 2 bay leaves
• 0.5 ½ bunch parsley
• 150 ml vegetable stock

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Instructions

1. Peel the carrots, cut in half lengthways and cut into oblique pieces. Split the onions. Peel the potatoes, fry them in hot oil. Add the carrots and onions after about 7 minutes. Mix in the sauerkraut, salt and pepper.
2. Place the roasting tube (approx. 40 cm long) on a tray and add the vegetable mixture. Pepper the Kasseler and place on the vegetable mixture. Add the bay leaves and half of the parsley. Pour in the stock. Close the hose and cut into it.
3. Cook in the preheated oven at 200 degrees (gas 3, convection 180 degrees) on the lowest rack for 40 minutes.
4. Serve with the remaining parsley.