Sauerkraut­casserole

Instructions

1. Chop the onions and fry briefly in a little oil.
2. Add sauerkraut with peppercorns, juniper berries and bay leaf and cook with a little water (100-200 mL).
3. When the cabbage has cooked a little, dust with flour and allow to thicken again. Add more water if necessary.
4. Meanwhile, peel and finely slice the potatoes and chop the ham.
5. Preheat the oven to 180°C top/bottom heat.
6. Mix the eggs with the cream, paprika, a little salt and pepper.
7. In a pan, layer half the sauerkraut, potato slices, ham and some egg mixture in that order. Make two layers in total. (Remove the bay leaf from the sauerkraut beforehand, peppercorns and juniper berries can be left in if desired)
8. Bake in the oven for approx. 40 minutes.
9. Leave to cool for 5 minutes before eating.