Schupfnudel – minced meat casserole

Ingredients for 4 servings:

• 1 pack of potato dumplings
• 500 g minced meat, half and half
• 500 g sauerkraut
• 2 onions
• 200 ml milk
• 200 g processed cheese
• 2 tsp broth, granulated
• 2 tbsp tomato ketchup
• salt and pepper
• 250 g cheese (Gouda)
• Fat

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Slice the onions into rings and fry them in a little fat, add the sauerkraut and braise until the cabbage is tender. Season with granulated stock from time to time and deglaze with a little water every now and then. Season the minced meat with salt, pepper and ketchup, knead it together and then fry it in a pan with a little fat for about 10 minutes. After a few minutes, add the potato dumplings and fry for about 5 minutes. Place the cabbage and minced meat mixture in a casserole dish. Heat the milk in a small saucepan and melt the cream cheese over low heat. Grate the Gouda cheese, pour it over the casserole and pour over the cheese sauce. Place in the oven at 180°C for about 30 minutes (until the cheese is lightly browned). You can of course use another cheese instead of the Gouda.