Sauté the chopped shallots and finely diced bacon in a saucepan, add the sauerkraut, chopped kitchen herbs, white wine and half of the whipping cream. Season with salt, pepper and nutmeg and simmer on low heat for about 10-15 minutes. Soak the cubed white bread with 3 egg yolks and the remaining whipped cream, add the cubed cheese. Stir the soaked bread into the cooled sauerkraut, beat the egg whites until stiff and fold carefully into the sauerkraut. Pour the mixture into a well-buttered ovenproof dish, spread a few flakes of butter evenly on top and bake in a heated oven at 200 °C for about 30 minutes.
The casserole should have a nice brown surface.
Source : Cma brochure “Sauerkraut the new way” **
Our tip: It is best to use fresh herbs for a particularly good aroma!