Sauerkraut casserole

Ingredients for 2 servings:

• 400 g sauerkraut
• 125 ml vegetable stock
• 1 bay leaf
• 2 juniper berries
• 200 g potatoes
• 2 onions
• 1 small apple
• 1 tsp butter
• salt and pepper
• Paprika powder, sweet
• 200 g sour cream
• 2 slices of cheese, thin, e.g. Edam

Instructions

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

Without meat – but still very tasty and very filling

Cook the sauerkraut, bay leaf, and juniper berries in the vegetable broth for about 10 minutes. Peel and wash the potatoes, halve them, and slice them thinly. Boil them in salted water for about 15 minutes, until tender. Peel the onions and slice them into thin rings. Wash, peel, and quarter the apple. Remove the core and cut the flesh into very thin slices. Heat the butter in a pan and fry the onions until translucent. Just before the onions are translucent, fry the apple slices and then set everything aside. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Season the onion mixture with a pinch each of salt, pepper, and paprika. Remove the bay leaf and juniper berries from the sauerkraut. Transfer it to a small, ovenproof dish. Pour the seasoned onion mixture over the sauerkraut and arrange the cooked potato slices on top of the onion mixture. Whisk the sour cream until smooth. Season with salt, a pinch of pepper, and paprika powder, and spread evenly over the casserole. Optional: Place two slices of Edam cheese on top of the casserole and bake in the middle oven rack for 10 to 15 minutes. With cheese: 330 kcal per serving.