Sauerkraut Pan with Kassler

Name: Sauerkraut Pan with Kassler
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Universal
Ingredients: 260 g Capsicum; 1000 g Sauerkraut; 12.3 g Ginger; 100 g Dates; 4.5 g Canola oil; 500 g Frozen vegetables; 140 g Carrots; 200 g Leeks; 200 g Celery; 0.8 g Fresh thyme; 202 g Lentils; 0.095 g Tabasco; 2.3 g Cinnamon; 1000 g Vegetable stock; 30.3 g Dijon mustard; 47.2 g Canola oil; 4.8 g Fresh thyme; 240 g Sliced kassler; Pepper; Salt; 22.5 g Parsley

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A traditional German dish that combines two of the most popular ingredients in German cuisine: sauerkraut and Kassler. Sauerkraut is cabbage that has been finely shredded and fermented with salt and lactic acid bacteria, giving it a sour and tangy taste. Kassler is pork loin that has been cured with salt and smoked over beech wood, giving it a tender and smoky flavor. To make this dish, sauerkraut and Kassler are cooked together in a large skillet with vegetables, herbs and spices. It is a hearty and satisfying dish that can be enjoyed on cold winter days or festive occasions.

Category: Mains

Source: www.edeka.de

Equipment

Frying pan

Ingredients

52.0 g	Capsicum
200 g	Sauerkraut
2.5 g	Ginger
20.0 g	Dates
0.90 g	Canola oil
100 g	Frozen vegetables
28.0 g	Carrots
40.0 g	Leeks
40.0 g	Celery
0.16 g	Fresh thyme
40.5 g	Lentils
0.019 g	Tabasco
0.46 g	Cinnamon
200 g	Vegetable stock
6.1 g	Dijon mustard
9.5 g	Canola oil
0.96 g	Fresh thyme
48.0 g	Sliced kassler
	Pepper
	Salt
4.5 g	Parsley

20:00

5:00

15:00

40:00

Instructions

Cut bell bell pepper into strips, cut sauerkraut into 4 cm long sections (alternatively, sauerkraut from the bag can be used), finely chop ginger. Finely dice dates.

Put the first amount of rapeseed oil in the pan, spread with a brush and heat the oil - 1 drop of water should sizzle in it. Add peppers, with vegetable mixture, carrot, leek, celery, first amount of thyme, ginger, lentils and sauerkraut (set aside a handful of cabbage from the sauerkraut) to the pan one by one and stir-fry over medium heat for 5 minutes.

Add Tabasco, dates and cinnamon and deglaze with vegetable stock. Mix mustard with remaining oil and thyme. Place the slices of Kassler on the cabbage pan, coat with the mustard-oil mixture and cook everything in the closed pan for 15 minutes.