Sauerkraut Buddy
Sauerkraut Buddy - The fermented white cabbage promotes a healthy intestinal flora. Photo: Maren Baumgarten
Healthy, because
Even smarter
Nutritional values
The resistant starch from potatoes cannot be broken down by the body and thus serves as food for our beneficial gut bacteria.
If the gouda isn't flavorful enough for you, you can replace it with another type of cheese.
(Percentage of daily recommendation)
| Calorie | 505 cal. | (24 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.2 g | (34 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 50.8 μg | (85 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 93 mg | (98 %) | ||
| Potassium | 2,031 mg | (51 %) | ||
| Calcium | 307 mg | (31 %) | ||
| Magnesium | 128 mg | (43 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 95 mg | |||
| Cholesterol | 24 mg |
Ingredients
- Ingredients
- 8 potatoes (Russett)
- 2 tsps Canola oil
- 18 ozs fresh Sauerkraut
- 7 ozs Yogurt (3.5% fat)
- 1 tsp Caraway
- salt (kosher)
- Black pepper (freshly ground)
- 2 carrots
- 1 Pear
- 1 tsp lemon juice
- 4 stalks cilantro
- 2 Tbsps Walnut
- 2 ozs Gouda in one piece (45 % fat in dry matter)
- 4 tsps butter ([unsalted, room temperature])
Preparation steps
Wash the potatoes, prick several times with a fork, brush with oil and bake in a preheated oven at 400 °F for about 45 minutes until soft.
Meanwhile drain the sauerkraut, mix with the yogurt, caraway and season with salt and pepper.
Clean, wash and roughly grate the carrots and pears and mix with lemon juice. Wash coriander, shake dry, pluck off leaves and chop.
Coarsely chop the walnuts and roast them in a hot pan without fat at medium heat for 3 minutes. Grate cheese.
Take the potatoes out of the oven, cut lengthwise and loosen the inside with a fork. Stir in butter with Gouda. Stuff the potatoes with sauerkraut and pear-carrot mixture and serve sprinkled with roasted walnuts and coriander.
