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Kasseler in a dumpling – cheese coating

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Ingredients for 4 servings:

  • 600 g smoked pork, raw
  • 1 pack of dough (dumpling dough)
  • 200 g cheese, grated
  • 1 jar sauerkraut (if available, Debreciner or Thuringian Schlachtekraut)
  • 1 cup sour cream

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

with Debrecen cabbage

Slice the smoked pork and place it in a baking dish. Spread the sauerkraut evenly on top. If available, you can use Debrecen or Thuringian Schlachtekraut. This is ready-made sauerkraut. Mix the dumpling dough with sour cream and grated cheese and spread it on top of the cabbage. Then bake for about 45 minutes at 170°C (340°F) with a fan oven.

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Written by John Myers

Professional Chef with 29 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.

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