Sauerkraut Dumplings Au Gratin with Yogurt

1. rinse the potatoes, cook with the skin in salted water for 20 minutes, peel. Put two potatoes on the side, press the rest through the press.

Peel the onion and sauté in the hot lard until soft. Pick the sauerkraut, add to the onion form and steam for 10 minutes. Season heartily with the spices. Mix in paradeis pulp.

3. loosely mix potatoes and flour, then knead together with eggs and about a third of the cabbage mixture, as well as the two potatoes set aside and diced into small cubes, perhaps seasoning. Form about twenty small dumplings from the dough with slightly moistened hands.

4. boil the dumplings in portions in salted water at low temperature for 10 minutes.

5.In the meantime, stir together yogurt, milk and cornstarch. Rinse parsley, toss dry and chop finely, fold in.

Spread the remaining cabbage evenly in a shallow gratin dish, place the well-drained sauerkraut dumplings next to each other in the dish, then pour the yogurt sauce over them. Sprinkle with cheese.

Bake in the heated oven at 200 degrees for about 20 minutes.

Tip: Stock up on high-quality spices – it pays off!

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