Baked ham and bread dumplings on sauerkraut with Kasseler

AUTHOR
Zackary Austin
DIFFICULTY
very easy
RATING
4 2
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 4
  • 2 Onions
  • 500 g detached pork chop
  • 5 TABLESPOONS Oil
  • 1 can(s) (850 ml) Sauerkraut
  • 7-10 Tbsp salt, pepper, ground caraway, sugar
  • 1 Bread roll (from the previous day)
  • 100 g Diced ham
  • 1 collar flat leaf parsley
  • 1 package (750 g) Dumpling dough half and half (cooling shelf)
  • 200 g Whipped cream
  • 150 g Mountain cheese (piece; e.g. Comté)
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Onions peel, finely dice. Cut the smoked pork into cubes. Heat 2 tablespoons of oil in a saucepan. Fry the diced Kasseler in it for about 6 minutes. After about 3 minutes add half of the onions. Drain the sauerkraut and squeeze out lightly.

  2. 2

    To the Kasseler. Season with salt, pepper, caraway and 1 tablespoon of sugar. Cover and braise for about 20 minutes, stirring occasionally.

  3. 3

    Dice the buns. Heat 2 tablespoons of oil in a frying pan. Fry the diced rolls all around until golden brown and take them out. Heat 1 tbsp. oil in a frying pan. Fry the ham and remaining onions for about 5 minutes.

  4. 4

    Wash parsley, shake dry, pluck leaves from the stalks and chop finely.

  5. 5

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Knead dumpling dough, bread cubes, ham mix and parsley and form into approx. 12 dumplings with moistened hands. Place the sauerkraut in an ovenproof dish or roaster.

  6. 6

    Place dumplings on top and pour cream over them. Cover with aluminium foil and bake in a hot oven for about 1 hour.

  7. 7

    Meanwhile grate the cheese roughly. After half of the baking time remove the foil, sprinkle the dumplings with cheese and bake until done.