Buckwheat and sauerkraut casserole

Ingredients for 4 servings:

• 200 g buckwheat
• 300 g sauerkraut, cold
• 200 g apples
• 2 m.-sized onion(s)
• 200 ml vegetable stock
• 100 ml white wine
• 2 tbsp olive oil
• 200 g sour cream
• some parsley
• salt and pepper
• marjoram

Instructions

Working time approx. 25 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 25 minutes

vegetarian

Simmer the buckwheat with 200 ml of vegetable stock for approx. 15-20 minutes, then let it rest for at least 10 minutes. Meanwhile, peel the apples and onions and cut them into small cubes. Briefly sauté the onions in olive oil, then add the apples and simmer for another 10 minutes. Finally, deglaze with the white wine. You can also replace the wine with another 100 ml of vegetable stock, depending on your taste. Chop the parsley and mix with the sour cream. Season with marjoram and a little salt and pepper. Now chop the sauerkraut a little and mix the buckwheat and the onion-apple mixture with half of the sour cream and season to taste. Then transfer to a baking dish and pour the remaining sour cream on top. Cook in the oven at 180°C for another 20-30 minutes.