Schupfnudel-liver dumpling-sauerkraut casserole

Ingredients for 4 servings:

• 500 g sauerkraut
• 6 dumplings (liver dumplings)
• 1 pack of potato dumplings
• 2 cups of cream
• 1 handful of bacon, diced
• broth
• 200 g cheese, grated
• salt and pepper
• Maggi

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Briefly heat fresh sauerkraut with a little water and vegetable stock, then transfer to a casserole dish. Simmer the liver dumplings in a little salted water for about 15 minutes, remove from the pot, cut into 2 cm slices or quarters, and place on top of the sauerkraut. Lightly fry the bacon cubes in a pan, add the liquid cream, season with salt and pepper, and perhaps a little Maggi, and let it thicken. Remove the potato dumplings from the package, briefly add them to the cream and bacon sauce (to loosen the pasta), and then spread them over the liver dumplings along with the cream. Sprinkle with grated cheese and place in a preheated oven at 220°C for about 15 minutes, until the cheese is lightly browned.