Schupfnudel and sauerkraut casserole with smoked pork

1.

Clean and wash the spring onions and cut into rings. Clean, wash and peppersdice finely. Heat 1 tablespoon of oil in a saucepan. Sauté the spring onion rings and diced paprika in it for about 2 minutes. Put the sauerkraut in a colander, drain the juice, gently squeeze the cabbage. Add the sauerkraut to the onion and bell pepper mixture and stew briefly. Season to taste with caraway seeds and sugar

2.

Heat 2 tablespoons of oil in a pan and fry the potato noodles in it for about 5 minutes while turning. Season with salt

3.

For the crust, wash the parsley, pat dry, pluck the leaves from the stems and finely chop. Dice the toast slice and grind into fine crumbs in the universal chopper. Knead the parsley, breadcrumbs and semi-fat butter. Season with salt and pepper. Pat dry the smoked ham and cut into approx. 1 cm thick slices

4.

Layer the potato noodles, sauerkraut and slices of smoked ham in an oiled ovenproof dish. Spread the crumbly crust on the Kassel slices. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 30 minutes. Divide into portions and arrange on plates