Chrissi's sauerkraut casserole

Ingredients for 3 servings:

• 1 red bell pepper(s)
• 1 onion(s)
• 2 tsp oil
• 1 pack of dough (dumpling dough)
• 100 g smoked pork (cold cuts)
• 500 g sauerkraut, ready to serve
• 1 jar apricot(s), no added sugar
• 200 ml vegetable stock
• 250 g yogurt, 1.5%
• 2 eggs
• 40 g Parmesan, freshly grated
• 1 tbsp sweet mustard

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

WW-compatible – rich in calcium!

Clean the bell peppers and cut into small strips. Finely chop the onion and sauté in the oil until slightly translucent. Then briefly sauté the bell pepper strips, then add the sauerkraut and vegetable stock. Tip: Use two forks to loosen the sauerkraut slightly. Sauté the vegetables with the lid on for about 10 minutes to soften the sauerkraut a bit. Finally, mix in the Kassel cold cuts, cut into small pieces, and the drained and thinly sliced ​​apricots. In the meantime, line the bottom of a baking dish (I’m not giving myself any points for this!) with the dumpling dough. Spread the slightly cooled sauerkraut and bell pepper mixture on top. Mix the yogurt with the eggs, mustard, and Parmesan cheese, season with salt and pepper, and spread over the sauerkraut. Bake at 200°C (top and bottom heat) for approximately 35 minutes. Total: 19.38 points / 6.46 points per serving, or 6.5 points (calculation of dumpling dough = 2 points per person, including potatoes!). Total calcium content: 1030 mg / 343.33 mg per serving. Total healthy fat: 2 points (including the oil spray, this gives 3 points in total, so one healthy fat point per serving).