Apple-Sauerkraut Gratin
Apple-Sauerkraut Gratin - Refreshing and healthy: Sweet meets pissed!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 266 cal. | (13 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 731 mg | (18 %) | ||
| Calcium | 180 mg | (18 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 150 mg |
Ingredients
- Ingredients
- 450 grams small potatoes
- salt
- 250 grams Smoked pork chop
- 400 grams Sauerkraut (uncooked; drained; canned)
- 1 pc Mountain cheese (40 g, such as gruyere)
- 200 grams Sour cream
- 100 milliliters
- 3 eggs
- peppers
- 1 Tbsp Canola oil
- 1 Apple
- 2 stalks parsley
Preparation steps
Rinse the potatoes and cook in boiling salted water for 20 minutes.
Finely dice the pork, drain the sauerkraut, and grate the cheese.
Mix 100 g (approximately 4 ounces) of sour cream with the milk, 2 eggs, and 25 g (approximately 1 ounce) of cheese. Season to taste with salt and pepper.
Drain the potatoes, peel, and cut into 2 cm (approximately 3/4 inch) cubes.
Heat the oil in a pan. Sauté the pork over medium heat for 2-3 minutes. Add the potatoes, and cook an additional 2-3 minutes, then season to taste with salt and pepper.
Transfer the pork-potato mixture to a baking dish. Top with the sauerkraut, then add the sour cream mixture.
Rinse the apples, and remove the seeds. Slice, then use to top the gratin. Mix the sour cream with the remaining egg, then season with salt and pepper. Dot the top of the gratin with the cream mixture, and sprinkle with the remaining cheese.
Rinse and dry the parsley, then remove the leaves and sprinkle over the gratin. Bake in a 200°C (approximately 400°F) oven for 45 minutes, or until golden brown.
