Alsatian minced meat – pot

Ingredients for 4 servings:

• 800 g sauerkraut, from the can
• 500 g minced meat, mixed
• 200 g cheese, grated Emmental
• 125 ml red wine
• 1 onion(s)
• 1 tbsp oil
• 1 tbsp butter, for the casserole dish
• 1 tbsp tomato paste
• salt and pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Place the canned sauerkraut in a sieve and rinse thoroughly under running water. Grease a casserole dish with butter and add the sauerkraut loosely. Peel and dice the onion. Heat the oil in a saucepan and let the diced onion become translucent. Fry the minced meat until crumbly, then deglaze with the red wine and add the tomato paste, season with pepper and salt. Let the sauce simmer slightly. In the meantime, grate the cheese. Spread the minced meat over the sauerkraut in the middle and sprinkle with cheese. Preheat oven to 180°C fan/convection oven or 200°C top and bottom heat. Bake the casserole dish on the second rack from the bottom for about 20 minutes.