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.
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.
- 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.
- 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.
- 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.
- 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.