Schupfnudel – cabbage – casserole

Ingredients for 6 servings:

• 1 can sauerkraut
• 2 onions
• 50 g bacon, streaky
• 600 g Schupfnudeln, raw (refrigerated counter)
• 250 g cheese
• 400 g sour cream
• 2 tsp paprika powder
• 1 dashes lemon juice
• 1 tbsp butter
• 1 pinch(s) of pepper
• 1 tbsp fat for the mold
• 2 pairs of bratwurst, raw, the meat of which

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Drain the sauerkraut and chop it slightly smaller. Peel the onions and slice into rings. Dice the bacon. Squeeze the sausage meat out of the sausages. Fry the bacon in a pan. Add the sausage meat, fry lightly, and remove from the pan. Now fry the onions in the bacon fat for about 5 minutes and add the sauerkraut. Season with paprika, pepper, and a little salt. Grease a casserole dish and preheat the oven to 200°C. Mix the dumplings with the sausage meat. Mix the sour cream with lemon juice, pepper, and 2/3 of the cheese. Now layer the sauerkraut, dumplings, and the cheese-sour cream mixture in the dish. Finish with the dumplings and brush them with melted butter. Bake in the hot oven for about 30 minutes. Sprinkle the remaining cheese over the casserole about 10 minutes before the end of the baking time and bake with it. Serve hot.