Wash the potatoes and cook them in boiling water for about 20 minutes. Drain the potatoes, let them cool down a little and peel them. Then dice into bite-sized pieces.
Clean, wash and drain the peppers. Dice the peppers or cut into strips. Peel and finely dice the onion.
Cut cabanossi into pieces. Heat oil in a pan. Sauté the cabanossi, onions and peppers in it. Add the sauerkraut, heat and stew for about 5 minutes. Stir in between.
Mix the sour cream and eggs with a whisk. Season with salt and paprika. Fold the potatoes into the sauerkraut, season with marjoram, salt and pepper and put half of them in a greased baking dish. Pour half of the sour cream and egg cream over it, pour the remaining sauerkraut mixture on top and pour the remaining sour cream and egg cream over it.
Sprinkle emmental cheese on top. Bake in a preheated oven at 180 ° C for approx. 40–45 minutes and let it set.
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.