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Recipe for sauerkraut casserole with Schupfnudeln and meat loaf
Sauerkraut is our local superfood. It contains an enormous amount of vitamins and healthy lactic acid bacteria that enrich our intestinal flora. The fermented power herb is rich in nutrients and simply tastes fantastic together with Schupfnudeln and caramelized meat loaf. Try it now!
65 minutes
35 minutes
30 minutes
light
Ingredients for the delicious sauerkraut casserole
for 4 servings
- 2 tart apples (e.g. Boskoop, Cox Orange)
- 2 shallots
- 500 grams of sauerkraut
- 3 tbsp canola oil
- 3 juniper berries
- 2 bay leaves
- 300 g meatloaf
- 2 tbsp brown sugar
- 800 g Schupfnudeln (ready-made product; from the refrigerated section)
- 250 g fresh cream
- 4 tsp sweet mustard
- salt
- pepper from the grinder
- 2 EL Senfkörner
Preparation: How to make a hearty casserole with sauerkraut and meat loaf
- Preheat the oven to 180°C. Peel the apples, quarter and remove the core. Peel the shallots, cut into cubes with the apples and sauté with the sauerkraut in 2 tablespoons of heated oil for approx. 10 minutes. Refine the sauerkraut with the juniper berries and the bay leaves.
- Cut the meat loaf into cubes and fry briefly in the remaining heated oil in a pan. Sprinkle with sugar and lightly caramelize. Place the sauerkraut, meat loaf cubes and Schupfnudel in layers in a casserole dish. The sauerkraut should be the top layer.
- Mix together the crème fraîche and mustard, season with salt and pepper, pour over the casserole and bake in the preheated oven for 25-35 minutes until golden brown. Roast the mustard seeds with 1⁄4 tsp freshly ground pepper in a coated pan, sprinkle over the casserole and serve.
Energy and nutritional information for the recipe
| pro Portion | |
|---|---|
| energy | 2,887 kJ 690 kcal |
| fat | 51.0 g |
| carbohydrates | 37.0 g |
| protein | 17.0 g |
