Preheat the oven to 170 °C.
Rinse the fresh sauerkraut under running water, squeeze and drain.
Cut the top of the bread into small pieces and scoop out the inside so that there is enough room for the sauerkraut and a little bit of the selchkaree. Spread the bottom of the bread with a little bit of sauerkraut.
Spread the mustard on the selchkaree and put it in the bread. Cover with a little bit of sauerkraut and put the lid on the bread. Then wrap the kassler bread in aluminum foil and place it on a roasting rack in the stove form for 30 min, remove the foil for the last 10 min.
For the sauerkraut, peel the onion and garlic, cut the onion into strips and finely dice the garlic clove. Sauté both in oil, add sauerkraut and paradeis pulp and also sweat briefly. Extinguish with the wine and let it boil.
Add the bay leaf and cook at low temperature for 20 minutes with the lid closed. Then remove the bay leaves and season the sauerkraut with honey, salt and pepper.
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