Name: Hearty Cabbage Hotpot with Cheese Crust
Prep time: 90 min
Cook time: 30 min
Total time: 120 min
Yield: 6 Portionen
Ingredients: 2 piece red bell pepper; 2 tbsp Oil; 850 ml Sauerkraut (can); 400 g Farmer's bread; 8 slice Cured pork loin slices; 3 tbsp Roasted onions; 1 piece Bay leaf; 3 piece Juniper berries; to taste Salt; to taste Pepper; to taste Nutmeg; 1 tbsp Vegetable broth (instant); 100 g Whipping cream; 150 g Mountain cheese

Cook Time

2 h

Servings

Difficulty

Medium

Prep Time

90 Min

Description

This hearty cabbage hotpot with cheese crust is real soul food for cold days! I especially like to make it in autumn when the sauerkraut tastes nice and sour. The combination of the spicy sauerkraut, the hearty cured pork loin and the crispy bread crust with melted cheese is simply unbeatable. The dish is easy to prepare and is ideal for using up leftover bread and cold cuts. A hearty treat for the whole family!

Ingredients (14 ingredients)

2 piece red bell pepper
2 tbsp Oil
850 ml Sauerkraut (can)
400 g Farmer's bread
8 slice Cured pork loin slices
3 tbsp Roasted onions
1 piece Bay leaf
3 piece Juniper berries
to taste Salt
to taste Pepper
to taste Nutmeg
1 tbsp Vegetable broth (instant)
100 g Whipping cream
150 g Mountain cheese

Preparation (7 steps)

Prepare peppers

Clean, wash and cut the bell pepper into small pieces. Then set aside.

Sauté bell pepper and sauerkraut

Thermomix® Setting

5 min/212°F/Speed 1 100

Put 2 tbsp of oil into the mixing bowl and heat for 3 min./120°C/speed 1. Add the chopped bell pepper and the sauerkraut (from the can) and sauté for 5 min./100°C/speed 1.

300

Preheat oven and prepare ingredients

Preheat the oven to 175°C top/bottom heat (150°C convection). Cut the farmer's bread and cured pork loin into cubes.

Mix sauerkraut hotpot

Thermomix® Setting

10 sec/Linkslauf/Speed 2 Reverse

Add the diced cured pork loin, roasted onions, bay leaf and juniper berries to the sauerkraut in the mixing bowl. Season with salt, pepper and nutmeg and mix for 10 sec./reverse/speed 2.

Spread bread cubes and pour in broth

Spread the bread cubes on the sauerkraut mix in the mixing bowl. Dissolve the vegetable broth in 1 l of hot water and stir in the whipping cream. Pour the broth-cream mixture over the bread cubes.

Simmer in the oven

Transfer the sauerkraut hotpot from the mixing bowl to a casserole dish with a lid or a stew pot and simmer covered in the preheated oven for approx. 45 minutes.

Grate and bake cheese

Grate the mountain cheese coarsely. After 45 minutes, remove the lid from the casserole dish, spread the grated cheese on the bread and bake everything uncovered for about 15 minutes until the cheese is golden brown.