Sauerkraut Casserole with Veal Liver

Rinse the liver, dry it and fry it briefly on both sides in hot oil. Then season and place in a greased gratin dish. Leave half of the slices and cut into strips.

Shred the sauerkraut and cut into small pieces. Peel and finely dice onions and garlic cloves. Heat butter and sauté onion and garlic cubes until translucent. Add sauerkraut and sauté briefly. Season with salt, bell pepper, paprika and sugar.

Pour sour cream and steam everything together with closed lid in about 15 minutes. Now pour over the liver slices form.

Put the tomatoes briefly in boiling water and rinse in cold water. Remove the

Peel off the skin. Core tomatoes and cut flesh into cubes. Form over the sauerkraut. Add liver strips on top.

Whisk crème fraîche and eggs and pour over cabbage. Sprinkle with grated cheese and bake in the oven at 200 degrees for about 30 minutes.

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