Cabbage Potatoes

Boil the large potatoes with the skin until soft. Sauté bacon and onions. Add sauerkraut and bay leaf spices and boil with a little bit of clear soup. Peel the small potatoes and after a few minutes grate a little bit of potatoes into the sauerkraut to thicken it. Cut a thin lid from the hot potatoes and hollow out the potatoes. Press the potato mass through a press and mix with hot milk to a puree. Season with salt, pepper and a pinch of nutmeg. (Add a little melted butter if desired.) Sauté the diced Kassler briefly in a frying pan. Fill the sauerkraut into the hollowed out potatoes. Pour the diced Kassler on top and evenly spread the puree on top using a piping bag. Place the potatoes in a small greased ovenproof dish and bake in the oven at 200 °C for about 15 to 20 minutes.

Our tip: Use bacon with a fine, smoky note!

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