1 tablespoon of sunflower oil
1 small chopped up onion
1 teaspoon black peppercorns
1 teaspoon caraway seeds
1 generous handful of raisins (optional)
100 grams crushed walnuts
1 shredded Apple
500 grams wine sauerkraut
2 tablespoons bread crumbs or more
200 grams Brie, small dices
3 tablespoons sourcream
Heat the oil in a frying pan and sauté the fine onions light brown and glazy. Stir in the peppercorns, caraway seeds, raisins (optional), crushed walnuts and shredded apple and fry for one minute. Add the sauerkraut with the juices and season it with salt. Cover it and let it simmer for 20 minutes. Grease an ovenproof dish with a little butter and sprinkle the edges and bottom with a thin layer of dried bread crumbs. Mix the cut up brie and the sourcream. Take the pan of the heat and stir in the sourcream and brie mixture. Put the sauerkraut in the ovenproof dish and sprinkle it with breadcrumbs. Put it in a preheated oven for 15-20 minutes at 200 C (180 degrees C for a convection oven). Serve with mashed potatoes.
