Sauerkraut with Smoked Pork and Potatoes
Kassler with sauerkraut and potatoes is a real classic that tastes especially good in the cold season. Especially in winter, sauerkraut is a good source of vitamin C: Just one portion (250 grams) provides 50 milligrams of the defensive strength enhancer; this covers half of the average daily requirement of 100 milligrams of vitamin C. On top of that, sauerkraut contains lactic acid bacteria that strengthen our intestinal flora and thus boost our immune system.
Only unheated fresh food sauerkraut is teeming with lactic acid bacteria, while canned cabbage is pasteurised or sterilised so that it can be kept for as long as possible - and that kills off the healthy bacteria. You can buy fresh sauerkraut in health food stores, health food shops or at the weekly market, but make sure to label it "fresh".
- 100 grams white onions
- 750 grams Sauerkraut
- 30 grams Lard
- 4 Juniper berries
- 5 black peppercorns
- 1 bay leaf
- ⅛ liter white wine
- ¼ liter water
- 600 grams raw Smoked pork chop (boneless)
- 500 grams waxy potatoes
- 200 grams Red Bell pepper
- 1 pinch sugar
- 1 tablespoon finely chopped parsley
Peel onions and cut into thin rings. Drain sauerkraut and separate strands with a fork. Heat lard in a large saucepan. Add onion rings and sauté until translucent. Add sauerkraut and sauté a few minutes.
Add spices, white wine and water. Bring to a boil. Place smoked pork on sauerkraut, reduce the heat and simmer 35-40 minutes. Meanwhile, peel, rinse and cut potatoes into 2 cm pieces (approximately 3/4 inch pieces). Simmer potatoes in salted water, 15-20 minutes. Drain.
Rinse and quarter peppers, cut out cores, remove seeds and ribs and cut into thin strips. Mix peppers with sauerkraut during the last 10 minutes of cooking time. Mix cooked potatoes with sauerkraut and transfer mixture to a platter. Sprinkle with parsley. To serve, cut smoked pork into slices and place on sauerkraut mixture.