Sauerkraut casserole

Ingredients for 3 servings:

• 500 g sauerkraut
• 500 g potatoes (organic) with skin
• 4 shallots
• 1 tbsp sunflower oil
• 1 tbsp fresh ginger, peeled, finely chopped
• 8 juniper berries, dried
• 1 tsp, brushed sea salt, coarse, possibly fleur de sel
• 1 tsp, leveled black peppercorns
• 1 m.-sized vegetable onion(s)
• 2 cups vegetable broth
• 250 g cheese, mild, grated, e.g. mozzarella
• 1 large carrot(s), peeled and grated
• 1 shot of white wine

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

vegetarian, simple, delicious

Crush the juniper berries, salt, and peppercorns very finely in a mortar and pestle. Heat the oil in a pan, sauté the finely chopped shallots, roughly dice the potatoes, and add them. Then add the ground spices, the ginger, the grated carrot, and gradually add the vegetable stock, stirring constantly, adding just enough so it doesn’t burn (similar to risotto). When the potatoes begin to cook, add the finely sliced ​​or grated onion, stir everything briefly, and finally add the shredded sauerkraut. A splash of white wine is optional, but this isn’t necessary. Let everything rest for five minutes with the lid on and off the heat. Meanwhile, grease a shallow baking dish with a light touch of oil, then spread the mixture evenly over the top, crumble or spread the cheese, and bake in the oven at 180 degrees Celsius (350 degrees Fahrenheit) for about 15 minutes. This goes well with a fresh baguette, or – even better – an equally fresh wholemeal roll with pumpkin or sunflower seeds.