Sauerkraut Gratin with Smoked Pork
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
490
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 490 cal. | (23 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 33.6 μg | (56 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 18.6 mg | (155 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 20.7 μg | (46 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 857 mg | (21 %) | ||
| Calcium | 255 mg | (26 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 54 μg | (27 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 15.6 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 268 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Smoked pork chop (boneless)
- 1 stalk Leeks
- 2 Tbsps butter
- 3 eggs
- 200 grams Quark
- 200 grams Sour cream
- 2 Tbsps Pastry flour
- 50 grams grated Cheese (such as Bergkäse)
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 2 Tbsps freshly chopped marjoram
- 2 Tbsps Sunflower seed
Preparation steps
1.
Preheat the oven to 180 ° C convection.
2.
Cut smoked pork into small cubes. Rinse and dry leek, cut into rings. Heat butter in a pan and saute leek briefly. Add smoked pork and remove from heat.
3.
Separate eggs. Whisk quark with sour cream, egg yolks and cheese. Season with salt, pepper and nutmeg.
4.
Drain sauerkraut well.
5.
Spread approximately 2/3 of quark mixture in a baking dish, spread leek and smoked pork on top. Spread with sauerkraut, season with salt and pepper and sprinkle with marjoram. Beat egg whites until stiff and fold into remaining cream. Spread cream on sauerkraut and sprinkle with sunflower seeds. Bake in preheated oven at 180°C (approximately 350°F) for about 45 minutes or until golden brown. Remove from oven and serve.
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