Sauerkraut Casserole with Prosecco

Cook potatoes in about 20 minutes. Drain the sauerkraut. Peel and finely dice onions. Cut tofu into cubes. Pluck grapes from stems, wash and halve if desired. Wash and core apples and cut into cubes. Heat 2 tablespoons of vegetable cream in a pan, fry tofu in it for about 5 minutes until crispy, remove from pan. Add remaining vegetable cream to pan, sauté onion in it. Squeeze sauerkraut, add to pan. Add 200 ml Prosecco and sugar and cook uncovered over high heat for about 5 minutes until the liquid evaporates. Add another 100 ml of prosecco and let everything cook quietly over medium heat for another 10 minutes or so, uncovered. Fold in tofu, grapes and apple. For the glaze, mix brunch and remaining Prosecco, season with salt and pepper. Peel potatoes, slice and place in baking dish. Spread sauerkraut mixture on top. Pour the glaze on top and mix in a little. Bake in preheated oven at 200 ° C (convection oven: 175 °C) for about 20 minutes. Then sprinkle with cheese and bake at 180 °C (convection oven: 155 °C) for another approx. 20 minutes until the cheese is lightly browned.

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