John Myers
Bavarian Bread Dumpling Casserole >>
The perfect bavarian bread dumpling casserole >> recipe with a picture and simple step-by-step instructions.
- 6 Discs Bread dumplings from the body
- 400 g Bohemian or Bavarian herb – see my KB
- 3 Discs Bavarian meat loaf, coarse
- 1 Egg
- 75 ml Milk
- 40 g Grated Emmental
- Salt
- Freshly grated nutmeg
- Sweet paprika
- Sanella
- Cabbage and dumplings were left from the last sauerbraten meal. What to do? Then the idea came up with the casserole. Since the dumplings weren’t enough, I added two more from the cooking bag.
- Melt the sanella in a pan. Roast the dumplings (cut into slices from the cooking bag, of course ;-)) in the hot fat on both sides. Cut the meat loaf crosswise into narrow slices. Preheat the tube to 200 ° C.
- Put the cabbage in a greased baking dish. Now layer the slices of meat loaf and the slices of bread dumplings, divided again, onto the cabbage like a roof tile. Mix the milk with the egg, salt, paprika and nutmeg and pour over the casserole. Sprinkle cheese on top.
- Bake the casserole in the oven for about 30 minutes. Goes fast and tastes exceptionally good.
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