A filling and tasty vegetable dish, Uber-backenes Sauerkraut (oo-bchr-bak-nes sowcrkrowt) goes well with almost any meat or fish dish. The amount of cheese can be increased, if you wish, and the dish served as a complete meal.2 oz. butter
1 large onion, finely chopped
1 lb. prepared sauerkraut, drained
1 lb. cooked potatoes, mashed
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 oz. Emmenthal cheese, grated
Preheat the oven to moderate 350 ‘F (Gas Mark 4, 180°C).
In a large frying-pan, melt half of the butter over moderate heat. When the foam subsides, add the onion and fry, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown. Add the sauerkraut and cover the pan.
Reduce the heat to low and cook for 10 minutes, stirring occasionally. Remove the pan from the heat and set the mixture aside.
Place half of the potatoes on the bottom of a large ovenproof dish. Season with half the salt and half the pepper. Spoon the sauerkraut mixture on to the potatoes. Season with the remaining salt and pepper. Spoon the remaining potatoes on top and smooth them over with the back of the spoon. Sprinkle over the grated cheese. Cut the remaining butter into small pieces and scatter them over the cheese.
Place the dish in the centre of the oven and cook for 10 to 15 minutes or until the cheese has melted and the top is golden brown.
Remove the dish from the oven and serve at once.