Summary

Ingredients

• 500 g sauerkraut from the barrel
• 250 g carrot (s)
• 300 g onion (s)
• 1 medium lemon (s)
• 75 g butter for fryin, mildly soured

For the meat:

• 1 kg smoked pork, boneless comb
• 2 tablespoon oil for frying
• 3 tablespoon., Cut Dijon mustard
• 2 tablespoon, leveled tomato paste
• 1 tablespoon, leveled sugar
• 2 tablespoon, leveled paprika powder, noble sweet
• 1 teaspoon, leveled pepper, white, finely ground
• 150 ml port wine
• 600 ml vegetable stock or vegetable stock, without salt

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Instructions

1. Wash the smoked ham, pat dry in kitchen paper and cut into cubes of the same size.
2. Clean the carrots and grate them finely. Clean the onions and cut into small cubes. Squeeze the lemon juice. Squeeze out the herb a little, but collect the juice for further processing.
3. Sweat the squeezed out cabbage, the grated carrots and the onion cubes in a roasting pan with the butter. A light roasting mixture may form, because this provides the food with the best flavor aromas. Now deglaze everything with the sauerkraut juice and lemon juice. Loosen the roasting set with a wooden spoon and park the pot in between.
4. In a second preheated roaster, brown the meat in the oil. Dijon mustard, which is slightly acidified by alcohol vinegar, add tomato paste, paprika powder, pepper and sugar, stir in and let everything caramelize. Now deglaze the braised mass with the port wine, loosen the roast with the wooden spoon.
5. If the wine is reduced, add the sautéed cabbage mixture and the vegetable stock and bring everything to a boil. Let this mixture simmer for another 45 minutes.
6. This means that the sauerkraut-Kasselertopf is ready to serve.
7. The addition of salt will not be necessary as all the ingredients are nicely spicy beforehand.