Main Course




  • 1 can Sauerkraut (approx. 750 gm), drained
  • 1 tbsp oil
  • 1 onion, diced
  • 2/3 cup liquid (soup, white wine, or apple juice)
  • salt, pepper, sugar (for preparing)
  • 4 kasseler chops (1 per individual)
  • 1 tbsp oil or butter
  • 3/4 cups liquid (broth, or white wine)
  • 1/2 to be able to 3/4 cup coffee cream
  • 2 – 3 tbsp corn starch
  • Directions

    1. Heat 1 tbsp of oil inside of a deep frying pan. Add the well-drained sauerkraut and brown. Add the chopped red onion and continue browning. Increase oil if needed.
    2. Add 2/3 cup solution and season with sea salt, pepper and sugar. Simmer for about 15 minutes. Add further liquid if needed to keep sauerkraut moist.
    3. In another pan, heat One tbsp of oil as well as butter. Slowly brown the kassler. Get rid of from pan once browned along with warmed through.
    4. Add 3/4 cups fruit juice to pan that kassler has been browned in, scraping up browned elements. Bring to simmer. Add the lotion.
    5. Mix cornstarch in a little wintry water and slowly include just enough to simmering liquefied to thicken for sauce.
    6. Season with salt and pepper. Return kassler to be able to sauce to keep warm.
    7. Serve kassler using sauce and sauerkraut, along with boiled apples.

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