Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 packet HENGLEIN potato noodles, (= 500 g)
- 1 glass sauerkraut, (= 850 ml)
- 2 onions)
- 100 g pork belly, smoked
- 2 tablespoon vegetable oil
- Salt and pepper, freshly ground
- Nutmeg, ground
- 1 bunch chives
Print Recipe
Pin Recipe Instructions
- Prepare sauerkraut according to the instructions on the packet.
- Peel the onions, pat dry the pork belly and cut into cubes with the onions. Wash the chives, pat dry and cut into rolls.
- Heat oil, add onions and diced bacon and fry. Add the potato noodles and fry them, mix with the sauerkraut and season with salt, pepper and nutmeg.
- Sprinkle with chives and serve.
- Per serving:
- kJ / kcal: 1491/357
- EW: 11.4 g
- F: 15 g
- KH: 41 g
- BE: 3.5
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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