Sauerkraut and Potato Bake with Smoked Pork
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
451
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 451 cal. | (21 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 38.5 μg | (64 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 20.2 mg | (168 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 1,529 mg | (38 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 61 μg | (31 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 600 grams potatoes
- salt
- 120 milliliters warmed milk
- 1 Tbsp butter
- Nutmeg
- 1 onion
- 2 Tbsps vegetable oil
- 2 small bay leaves
- 1 Tbsp Caraway
- 400 grams Sauerkraut (canned)
- 500 grams Smoked pork chop (cooked, boned, sliced)
- 200 grams Sour cream
- freshly ground peppers
- ½ bunch Chives
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Peel the potatoes, rinse and cook until tender for 30 minutes in plenty of salted water. Drain, let moisture evaporate and press 3/4 of the potatoes through a ricer. Mix pressed potatoes with milk, butter and nutmeg. Chop the remaining potatoes roughly and mix in.
3.
Peel the onion, cut into small cubes and sauté in hot oil. Add bay leaves, caraway seeds and sauerkraut and fry over low heat, covered, for 5 minutes. Cut the smoked pork into thin slices and layer in a baking dish with the sauerkraut and mashed potatoes.
4.
Season the sour cream with salt and pepper and pour over the casserole. Bake in a preheated oven for about 35 minutes. Sprinkle with chopped chives and serve hot.
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