Sauerkraut, Potato, Pork and Cheese Casserole
Nutritional values
(Percentage of daily recommendation)
| Calorie | 446 cal. | (21 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 61.8 μg | (103 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 1,306 mg | (33 %) | ||
| Calcium | 365 mg | (37 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 17.5 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the herb
- 800 grams fresh Sauerkraut
- butter (for the baking dish)
- 200 milliliters Whipped cream (at least 30% fat content)
- 1 egg
- 1 Tbsp freshly chopped parsley
- freshly ground peppers
- also
- 100 grams Smoked pork chop
- 50 grams grated Emmentaler cheese
Preparation steps
For the mashed potatoes: Scrub, rinse and peel the potatoes and cook in a pot of boiling salted water until knife-tender about 30 minutes . Preheat the oven to 180°C (approximately 350°F) convection.
Drain the potatoes, let the water evaporate and press through a potato ricer into a bowl. In a saucepan, heat the butter and milk until warm. Stir the butter-milk mixture into the potatoes and season with salt and nutmeg.
For the herb: Butter a casserole dish. Drain the sauerkraut and place in the casserole dish. In a bowl, whisk together the cream, egg and parsley, season with pepper and pour over the cabbage. Place the mashed potatoes on top. Cut the smoked chops into strips and scatter over the potatoes. Top with the grated cheese and bake until piping hot, about 30 minutes. Remove and serve immediately.
