Sauerkraut Casserole from Römertopf

1. Water the Roman pot. Peel the potatoes, carrots and parsnips and cut into thin slices. Rasp cheese. Mix the mustard with the hot water.
2. Spread part of the sauerkraut on the bottom of the watered clay pot so that the bottom is covered. Spread a layer of the potatoes on top and then the remaining vegetables. The next layer with apple and pear slices. Pepper. Then spread the cheese and cover it again with sauerkraut. Now the Kasseler. Place the remaining potatoes and a layer of cheese around it. Pepper again. Sauerkraut should be the last layer and thus the conclusion. Pour the mustard-water emulsion and the wine over it.
3. Place the Römertopf with the lid in the cold oven, switch it on and leave it at 160 ° C for 2.5 hours. Then remove the lid and cook for another 30 minutes. When it comes out of the oven, let stand a few more minutes. Meanwhile, cut the Kasseler into slices

Remarks

1. The recipe for the casserole comes from the cookbook author Christian Teubner (1987). Or rather, he made the cabbage, smoked pork, potatoes and cheese. The Römertopf, the Kasseler not diced, the vegetables and fruit from me, as well as cooking it with mustard-water-wine. The long cooking time has to be over. The potatoes need that. Taking apples and parsnips in was a real plus in terms of taste. Unfortunately, I only had a large amount of parsnips left. The casserole could have used more of them (if you like parsnips).