Rye Bread Layered Casserole with Chive Sauce

For the Rye Bread Layer Casserole with Chive Sauce, first preheat the oven to 180°C. Grease an ovenproof casserole dish.

Cut bread and smoked meat into slices about 1 cm thick, rinse sauerkraut in warm water and drain. Peel onions and 1 clove of garlic and cut into fine strips. Peel potatoes and grate finely. Toast bread in a pan on both sides and rub with the second clove of garlic. Sauté the onions in the pan with a little oil until translucent, add the garlic strips and bay leaf and add the sauerkraut. Pour in the beef broth, bring to a boil and stir in the grated potatoes. Simmer for 2-3 minutes.

Layer the meat alternately with cabbage and bread slices diagonally in the greased pan, spread the remaining liquid over it and bake for about 30 minutes. Allow to cool slightly.

Cut the chives into fine rolls. Remove the crusts from the toast and mix with the milk in a measuring cup. Add the boiled and peeled eggs as well as mustard, vinegar and the spices and mix with a hand blender to a creamy sauce. Stir in the chives and season to taste.

Serve rye bread layer casserole with chive sauce together.

Preparation Tip:

Of course, you can use other bread of your choice for the Rye Bread Layer Casserole with Chive Sauce.

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