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

	Capsicum
	Sauerkraut
	Ginger
	Dates
	Canola oil
	Frozen vegetables
	Carrots
	Leeks
	Celery
	Fresh thyme
	Lentils
	Tabasco
	Cinnamon
	Vegetable stock
	Dijon mustard
	Canola oil
	Fresh thyme
	Sliced kassler
	Pepper
	Salt
	Parsley

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.