Sauerkraut Casserole with Tomato Sauce

Casserole:

Clean, rinse and dice onions and sauté in melted light butter until golden. Add the diced smoked cabbage, sauerkraut, if necessary some water and spices and cook for 20-30 minutes until almost done. Next cool down a little. Remove the peel from the potatoes, rinse, grate and add to the cooled sauerkraut mixture. Add eggs and flour, mix together and season. Pour into a greased baking dish and bake at 225 degrees for about 45 minutes. Serve the sauerkraut casserole on a slice of farmhouse bread and add the tomato sauce.

Sauce:

Make a light roux with the light butter and flour. Pour in the clear soup, add ketchup, season and bring to a good boil.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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