Bratwurst dumplings on sour cream cabbage

Ingredients for 2 servings:

• 1 class can/n sauerkraut, 314 ml
• 1 small jar of water
• 1 onion(s)
• 3 tbsp oil
• 1 tsp, heaped vegetable stock
• 3 tbsp sour cream
• 1 pinch(s) marjoram, dried
• 500 g potato dumplings
• 2 sausages, coarse, raw
• 100 g cheese

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

made easy and quick

Dice the onion and sauté half of it in a little oil. Add the sauerkraut and vegetable stock powder with about a small glass of water and simmer over medium heat. Form the sausage meat into small balls and fry them in a little oil in a non-stick pan until lightly browned. Add the potato dumplings and the other half of the diced onions, stirring frequently to ensure everything is evenly browned. Add the sour cream and marjoram to the sauerkraut and stir in. Place the sour cream and cabbage in a baking dish, then the potato dumplings and finally the cheese. Bake in the oven at around 180°C for 15 to 20 minutes until the cheese is lightly browned.