Sauerkraut crumble

3 servings

45 minutes

Sauerkraut crumble is great served as a warm appetizer with smoked duck, spicy dried pork sausages and freshly baked bread. If desired, you can add cranberries or lingonberries, caraway seeds or a pinch of ground coriander to the cabbage. Or, for example, pickled green peppercorns and finely chopped capers.

Energy value per serving

• Calories: 321.2
• Proteins: 8.7g
• Fats: 21.7g
• Carbohydrates: 24.2g

Ingredients

• Onion: 1 head
• Bacon: 50 g
• Sauerkraut: 250 g
• Butter: 50 g
• Stale white bread: 100 g

Cooking steps

1. Peel and chop the onion, sauté in a small amount of olive oil until translucent. Add the sauerkraut to the onion, stir slightly, and simmer until soft.

   Required ingredients:

   • Onion: 1 head
   • Sauerkraut: 250 g

2. Dry the bacon slices in the oven until crispy, transfer to a napkin to absorb excess fat, and cool. In a food processor, add stale bread, butter, bacon, and grind into crumbs.

   Required ingredients:

   • Bacon: 50 g
   • Butter: 50 g
   • Stale white bread: 100 g

3. Transfer the cooked cabbage from the pan to a small ovenproof dish - for example, clay. Season with salt and pepper to taste, and mix lightly.

   Required ingredients:

   • Sauerkraut: 250 g
   • Onion: 1 head
   • Bacon: 50 g

4. Sprinkle the cabbage with buttery bread crumbs and bacon on top. Preheat the oven to 200 degrees and place the crumble dish inside.

   Required ingredients:

   • Stale white bread: 100 g
   • Butter: 50 g
   • Bacon: 50 g

5. Bake the crumble for ten to fifteen minutes until the breadcrumbs are nicely browned all over. Serve hot.