Sauerkraut casserole

Ingredients for 4 servings:

• 1 kg sauerkraut
• 8 sausages (Mettwurst), finely chopped
• 1 large onion(s)
• 3 bell peppers, finely chopped
• 1 cup sour cream
• some vegetable broth
• 3 eggs
• n. B. Cheese as desired
• some salt and pepper
• 1 tbsp oil
• Paprika powder
• Thyme

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

with Mettwurst

Peel and finely chop the onion, and sauté it in 1 tablespoon of oil in a large pot. Then add the sauerkraut and deglaze with a little vegetable stock (I don’t know the amount; I just did it by taste). Simmer in a covered pot for about 40 minutes (I used fresh sauerkraut, so it takes a little longer to cook). After 40 minutes, add the finely chopped bell peppers and mettwurst sausages. Cook for another 15 minutes, by which time the bell peppers will be soft and the mettwurst flavor will have infused the sauerkraut (I wanted the liquid to evaporate as much as possible by the end of the cooking time, which is why I cooked the whole thing uncovered towards the end). Finally, season with salt, pepper, paprika, and a little thyme. Transfer the mixture to a casserole dish. Mix the cream with 3 eggs and add a little more stock. Pour over the casserole and sprinkle with grated cheese. Bake in a preheated oven at 180°C for about half an hour. Serve hot.