Schupfnudel and Kasseler Pan with Sauerkraut
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g potato noodles from the refrierated shelf
- 500 g sauerkraut
- 4 slices boneless smoked pork loin
- 1 onion (s)
- salt and pepper
- 1 tablespoon caraway seeds
- 2 tablespoon parsley, finely chopped
- 1 apple
- 250 ml beef stock
- some butter
Print Recipe
Pin Recipe Instructions
- Cut the smoked pork into bite-sized pieces. Peel and dice the onion. Peel the apple and cut into pieces. Put the sauerkraut in a sieve and allow to drain.
- Heat butter in a large pan and sauté the onion cubes until translucent. Add the potato noodles and fry them until crispy on all sides. Then remove from the pan and keep warm.
- Put the Kassel pieces in the pan and fry them. Then add the sauerkraut and apple pieces to the pan and add the beef stock. Add caraway seeds and season with salt and pepper. Stew for fifteen minutes over medium heat.
- Finally, put the potato noodles back in the pan and sprinkle everything with parsley before serving.
- Good Appetite!
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