Sauerkraut Casserole with Egg Noodles and Bacon
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 599 kcal | (29 %) | ||
| Protein | 21.8 g | (22 %) | ||
| Fat | 41.7 g | (36 %) | ||
| Carbohydrates | 33.4 g | (22 %) |
Ingredients
- Ingredients
- 250 grams onions
- 1 red chili pepper
- 180 grams red Bell pepper
- 3 Tbsps vegetable oil
- 1 can Sauerkraut
- 200 milliliters Orange juice
- Caraway
- 150 milliliters Vegetable broth
- 1 Tbsp Pastry flour
- 300 grams German egg cookie
- 150 grams Emmentaler cheese
- 100 grams thin Bacon
- Chives
Preparation steps
Peel the onions and chop 1 onion. Cut the remaining onions into rings. Trim and rinse the chile pepper, remove the seeds and dice finely. Rinse the bell peppers, cut in half, remove seeds and ribs, and chop.
Heat 1 tablespoon oil in a pan and saute the chopped onions, bell peppers and chile pepper. Add the sauerkraut, orange juice, caraway and vegetable broth. Simmer over medium heat for about 35 minutes.
Coat the onion rings with flour. Heat 2 tablespoons oil in a pan and fry the coated onion rings until golden brown.
Heat the remaining oil and fry egg noodles for 4 minutes.
Grate the cheese coarsely. Cut the bacon into strips. Rinse the chives, shake dry and cut into rings.
Grease a large (1.5 l) (approximately 51 fluid ounces) casserole or 4 small refractory molds with butter. Mix the fried egg noodles with cheese, and add into the casserole or molds alternately with sauerkraut mixture, fried onion rings and bacon. Bake in a preheated oven at 170°C (fan: 150°C, gas mark 2) (approximately 340°F) for about 40 minutes.
Serve hot sprinkled with chives.