print
Print
bookmark_border
Copy URL
Flipboard
star
Rate
Pinterest

Pork and Cabbage Buns

0
Average: 0 (0 votes)
(0 votes)
Pork and Cabbage Buns
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
572
calories
Calories
0
Print

Ingredients

for
4
servings
1 ¼ cups
¼ cup
1
1 tablespoon
4
4
4 slices
smooth, mild Cheese (e. g. Butterkäse)
4
1 handful
Arugula (torn if desired)
1 handful
edible vegetable shoot (e. g. alfalfa sprouts or radish shoots)

Preparation steps

1.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with grease-proof paper.
2.
Put the sauerkraut in a pan with the stock and bay leaf. Cover and braise gently for around 20 minutes, stirring from time to time. Add extra stock if needed. At the end of cooking, season to taste with salt, ground black pepper and a pinch of sugar.
3.
Heat the oil in a frying pan and fry the sausages all over for around 6 minutes.
4.
Slice the buns and place a slice of cheese on the bottom half of each bun. Place on the baking tray and cook in the oven briefly until the cheese starts to melt, then remove from the oven.
5.
Cut the sausages in half and fill the rolls with sausage, tomato, sauerkraut, rocket and shoots. Secure with wooden skewers and serve with mustard or ketchup if desired.

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie572 kcal(27 %)
Protein30.77 g(31 %)
Fat22.64 g(20 %)
Carbohydrates77.42 g(52 %)
Sugar added0 g(0 %)
Roughage18.42 g(61 %)
Vitamin A94.06 mg(11,758 %)
Vitamin D0.26 μg(1 %)
Vitamin E1.49 mg(12 %)
Vitamin B₁0.63 mg(63 %)
Vitamin B₂0.7 mg(64 %)
Niacin12.97 mg(108 %)
Vitamin B₆1.63 mg(116 %)
Folate517.15 μg(172 %)
Pantothenic acid5.82 mg(97 %)
Biotin12.6 μg(28 %)
Vitamin B₁₂0.48 μg(16 %)
Vitamin C413.47 mg(435 %)
Potassium2,660.34 mg(67 %)
Calcium607.25 mg(61 %)
Magnesium141.19 mg(47 %)
Iron7.03 mg(47 %)
Iodine0.44 μg(0 %)
Zinc3.3 mg(41 %)
Saturated fatty acids8.85 g
Cholesterol37.23 mg
Author of this recipe:
Post the first comment