Potatoes with Sauerkraut and Apple Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 553 cal. | (26 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 32.5 μg | (54 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 1,186 mg | (30 %) | ||
| Calcium | 293 mg | (29 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 17.4 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 45 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 8 waxy potatoes (cooked, with skin)
- 400 grams Sauerkraut
- 1 Tbsp vegetable oil
- 1 Apple
- 1 onion
- 100 grams streaky Bacon
- 4 peppercorns
- 3 Juniper berries
- 1 bay leaf
- 200 milliliters vegetable stock (or broth)
- salt
- freshly ground peppers
- 2 Tbsps scallions
- 120 grams freshly grated Cheese (such as Gouda, Emmental)
- butter (or oil for the baking dish)
Preparation steps
Peel the onion and chop. Peel the apple, cut into quarters, remove the seeds and cut the flesh into small pieces. Remove the rind from bacon and cut the bacon into small cubes.
For the filling, heat oil in a pan and fry the bacon in it. Add the onions and apples and saute. Add the sauerkraut and tear apart with a fork. Add the peppercorns, juniper berries and bay leaf, pour the vegetable stock, cover the pan and simmer for about 40 minutes until soft. Stir occasionally and pour some stock, if necessary, so that the sauerkraut does not burn.
Put the cooked filling in a colander and let drain. Remove the peppercorns, juniper berries and bay leaf.
Cut out a lid lengthwise from the potatoes, carefully scoop out the potato bottoms a bit and fill with the filling. Put the lid back over the filled bottoms of the potatoes. Place in a greased baking dish, sprinkle with the cheese and bake the gratin in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) until golden brown, about 12-15 minutes. Serve sprinkled with chopped chives.
