Sauerkraut with Meatloaf, Pretzel Dumplings and Mustard Sauce

For the dumplings, roughly dice the pretzels. Stir the milk, egg and egg yolk and mix with the diced pretzels, butter and parsley. Fry the bacon, sauté the shallot cubes until soft, add to the pretzel mixture, season with pepper and nutmeg and mix well. Rest for about 10 minutes.

For the sauerkraut, sauté the shallots in clarified butter in a saucepan. Add the cabbage, extinguish with wine and simmer at low heat. After 10 minutes, add caraway seeds and bay leaf spices and continue cooking for 10-15 minutes. Fold in grated earth apple to bind, do another 2-3 min. Season with salt and sugar.

Grease a piece of aluminum foil with butter, put the pretzel mixture on it and form it into a 4 cm thick roll, then fold it tightly and twist the ends tightly. Cook the roll in boiling salted water for 20 min, then take it out, rest a little bit, unwrap it and cut it into slices.

Fry the meatloaf in a small amount of clarified butter until crispy, drain on kitchen roll, cut in half and keep warm.

For the sauce, sauté the shallot cubes in butter and dust with flour, stir in the mustards and extinguish with beer. Simmer on low heat for 3 minutes, then pour through a sieve and boil again a little. Add crème fraîche and season.

Pile a little sauerkraut on each plate, place half slices of meat loaf and slices of dumplings on top, alternating.

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