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🍽️ Sauerkraut mit Kassler and Potatoes

393 kcal · 30 min · 4 servings

Ingredients

• 100 g onions
• 750 g sauerkraut
• 30 g butter
• 4 juniper berries
• 5 black peppercorns
• 1 bay leaf
• 125 ml white wine (or vegetable broth)
• 600 g raw smoked kassler (boneless)
• 500 g waxy potatoes
• 1 red bell pepper
• salt
• pepper
• 1 tsp honey
• 1 tbsp chopped parsley

Instructions

1. 1. Peel the onions and slice them into thin rings.
2. 2. Drain the sauerkraut.
3. 3. Shred the sauerkraut with a fork.
4. 4. Heat the butter in a pot.
5. 5. Add the onions to the pot.
6. 6. Sauté the onions for 2 to 3 minutes over medium heat.
7. 7. Add the sauerkraut.
8. 8. Cook the sauerkraut down for 1 to 2 minutes.
9. 9. Add the spices.
10. 10. Pour in the white wine.
11. 11. Pour in 250 milliliters of water.
12. 12. Bring the mixture to a boil.
13. 13. Place the smoked pork loin on the sauerkraut.
14. 14. Reduce the heat.
15. 15. Let the dish simmer for about 35 to 40 minutes.
16. 16. Peel the potatoes.
17. 17. Wash the potatoes.
18. 18. Cut the potatoes into pieces about 2 centimeters in size.
19. 19. Boil the potatoes in salted water for 15 to 20 minutes.
20. 20. Drain the water from the potatoes.
21. 21. Halve the bell pepper.
22. 22. Remove the seeds from the bell pepper.
23. 23. Wash the bell pepper.
24. 24. Cut the bell pepper into cubes.
25. 25. Stir the pepper cubes into the sauerkraut during the last 10 minutes.
26. 26. Remove the smoked pork loin from the pot.
27. 27. Mix the boiled potatoes into the sauerkraut.
28. 28. Season the dish with salt, pepper, and honey.
29. 29. Arrange the sauerkraut with the potatoes on a platter.
30. 30. Sprinkle the dish with chopped parsley.
31. 31. Slice the smoked pork loin.
32. 32. Place the smoked pork loin slices on top of the sauerkraut.

Nutrition per serving

• kcal: 393
• Protein: 3 g · Fett/Fat: 10 g · Carbs: 27 g