Vegetarian Sauerkraut Casserole
A vegetarian sauerkraut casserole made with fresh ingredients from the cabbage vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 5 potatoes
- 200 ml milk (1.5% fat)
- 100 ml water
- Salt
- 3 onions
- 1 Garlic clove
- 3 tbsp butter
- apples
- 300 g cooked sauerkraut
- butter (for the pan)
- ground pepper
- nutmeg
- 200 ml whipping cream
- 3 tbsp sour cream
- 2 Eggs
- 2 tbsp Pommery mustard
- a little chives
Instructions
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1.
Preheat the oven to 200 °C with top and bottom heat (or 180 °C fan). Wash, peel, and slice the potatoes. Boil them in 100 ml milk, 100 ml water, and a pinch of salt until just firm; drain.
-
2.
Peel and finely slice the onions and garlic; sauté both in butter until translucent.
-
3.
Dice the apple.
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4.
Drain the sauerkraut into a greased, oven‑proof baking dish.
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5.
Combine the cooked potato slices with the onions and apples, season with salt, pepper, and nutmeg, then spread over the sauerkraut.
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6.
Whisk together the cream, remaining milk, sour cream, eggs, and Pommery mustard; season with salt and pepper and pour over the casserole.
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7.
Bake in the preheated oven for about 40 minutes.
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8.
Before serving, sprinkle finely sliced chives on top.
