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Sauerkraut casserole

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Ingredients for 2 servings:

  • 400 g sauerkraut (raw, cooked, in a bag or in a can)
  • 8 m.-sized potatoes
  • 1 pack of sheep’s cheese
  • 2 tsp fresh ginger, finely chopped / grated
  • salt and pepper
  • some oil (the type doesn’t matter, I always use olive oil)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegetarian with ginger, potatoes and feta cheese

Preheat oven to 180°C (top/bottom heat). Peel the potatoes, cut into medium-sized cubes, and cook in plenty of salted water for about 15-20 minutes. While the potatoes are cooking, grease a baking dish with oil. Mix the sauerkraut with ginger and a pinch of pepper and spread evenly in the dish. Drain the potatoes and pour them over the sauerkraut and ginger mixture. Crumble the feta cheese with your hands and spread it on top. Place in the oven for about 15-20 minutes, until the feta cheese is golden brown.

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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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