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Schupfnudel and pineapple casserole with sauerkraut and Gruyère

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Ingredients for 2 servings:

  • ½ pineapple
  • a few stalks of coriander
  • 175 g sauerkraut
  • 3 tbsp peppercorns, pink
  • 200 g potato dumplings
  • 80 g Gruyère

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Remove the skin, stem, and blossom end from the pineapple and cut the flesh into bite-sized pieces. Chop the cilantro. Place the sauerkraut in a casserole dish and toss with the pineapple pieces and 3 tablespoons of peppercorns. Spread the dumplings on top. Preheat the oven to 200°C (400°F) with top/bottom heat. Grate the cheese and sprinkle over the dumplings. Bake for 15 minutes. 468 kcal per serving.

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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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