Crumble from sauerkraut
Sauerkraut 250 g
Onion 1 clove
Bacon 50 g
Butter 50 g
Stale white bread 100 g
1. Onion peel and chop, fry until transparent in a small amount of olive oil. Add to the onions sauerkraut, lightly stir and stew until soft.
2 slices of bacon to dry in the oven until crisp condition, pass on a napkin to absorb excess fat, cool. In the bowl of a food processor add the stale bread, butter, bacon and grind into crumbs.
3. Ready to shift the cabbage from the pan into a small refractory form – for example clay. Salt and pepper to taste, stir slightly.
4. Sprinkle cabbage with oil on top with bread crumbs and bacon. Heat oven to 200 degrees and put it in the form of a crumble.
5. Bake the crumble for ten to fifteen minutes before until the bread crumbs over the entire surface properly browned. Serve hot.