1. cut a lid from the pumpkin, scoop out the pumpkin neatly. Remove seeds and fibrous pulp. 2.
Soak the bread in water. Peel the potatoes, cut into 2-3 cm cubes, cook in boiling hot salted water for about 10 minutes, drain and steam. Peel and finely dice onions. Cut bacon into thin strips. Pluck marjoram and parsley leaves and chop finely. Peel, quarter, core and coarsely chop the apples.
3. Heat 4 tbsp. oil in a frying pan, fry 400 g diced onion and the bacon strips in it. Add parsley and marjoram and fry briefly, squeeze the bread well. Knead the bread, onion, minced meat, bacon and eggs into a smooth mixture, season with salt, pepper and nutmeg (freshly grated), add the potato cubes and apple pieces.
Fill the pumpkin with the mixture, cover the lower part with several layers of aluminum foil. Cook in the heated oven on the lowest shelf for 2 1/2-3 hours at 170 °C (gas 2, convection oven 2- 2 1/2 hours). After 1 hour, just cover the surface of the filling with aluminum foil, after 2 hours, put the pumpkin lid next to the pumpkin in the stove and cook with it.
5. squeeze the sauerkraut well and cut it coarsely. Sauté with the remaining onions in the remaining oil, fill with wine, vegetable stock and whipping cream, add bay leaves and simmer for 20 min. on low heat.
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