Make sauerkraut in a little water for 10 minutes, drain. Mash half of the potatoes, cut the rest into cubes. Chop meat loaf and debresziner and put in sour cream. Cut grapes in half – remove seeds. Cut onion into rings, crush garlic. Lightly fry onion rings in oil, add sauerkraut and season with nutmeg, salt, pepper and paprika. Mix the sour cream drained from the sausage with the raw pepper, eggs, salt, nutmeg and garlic.
Cover the bottom of a greased ovenproof dish with the mashed potatoes, then alternate layers of sauerkraut, diced potatoes, sausage, tomatoes and hard-boiled eggs. Top layer is sauerkraut. Place grape halves on top and pour egg whipped cream. Sprinkle with pepper, salt, bread crumbs and paprika and top with butter flakes. Bake at 200 °C for 20 minutes until golden brown. Decorate with the remaining herbs.
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!