Cabbage Casserole
A casserole made with fresh ingredients from the cabbage vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 750 g firm potatoes
- Salt
- 200 ml milk
- Pepper
- Grated nutmeg
- 2 bell peppers (red and green)
- 1 onion
- 3 tbsp oil
- 500 g Sauerkraut
- 1 tsp Caraway seeds
- 2 Eggs
- 3 tbsp breadcrumbs
Instructions
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1.
Peel the potatoes, cut them in half and boil in salted water for 25-30 minutes. Bring 100 ml milk to a boil. Drain the potatoes and mash with a potato masher. Pour in the hot milk and whisk vigorously with a wooden spoon. Season with salt, pepper and nutmeg.
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2.
Quarter the bell peppers, clean, rinse and dice them. Peel and finely dice the onion. Heat oil in a pan. Sauté the onion and peppers for 2-3 minutes. Break up the sauerkraut and add it. Pour in a splash of water and simmer briefly until the liquid has evaporated. Season with salt, pepper and caraway seeds.
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3.
Whisk the eggs with the remaining milk. Season with salt and pepper.
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4.
Grease an oven dish with oil. Spread the mashed potatoes on top, layer the sauerkraut over them and pour the egg‑milk mixture. Sprinkle breadcrumbs on top. Bake in a preheated oven at 200°C (gas: level 3-4, fan: 180°C) for 25-30 minutes.
