Earth Apple Sauerkraut Pan

Cook the potatoes in their skins, peel and cut into slices.

Sprinkle with salt, pepper and nutmeg (freshly grated). Pour 125 ml of clear soup over them and keep warm. Clean carrots and cut into thin strips.

Heat olive oil in an ovenproof dish and sauté the cabbage in it, turning. Pour the rest of the clear soup. Add bay leaf seasoning and cook for 15 minutes. After 8 minutes, add the carrot strips. Remove the bay leaf seasoning, carefully fold in the potato slices and reheat everything together.

Season the crème fraîche with salt and pepper and fold in the chopped chives. Fold in the crème fraîche together with half of the grated cheese. Sprinkle the casserole with the remaining chive rolls and the remaining cheese.

Bake in the heated oven at 180 °C for about 20 to half an hour.

Our tip: Always use fresh chives if possible!

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