Asian sauerkraut

Name: Asian sauerkraut
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 1 small onion; 1 Leek (leek; approx. 100 g); 75 g Mung bean sprouts; 2 discs Pineapple (canned); 2 TABLESPOONS Oil; 1 can(s) (425 ml; draw-off weight 350 g) Sauerkraut; 50 ml Pineapple juice (canned); 2 TABLESPOONS Soy sauce; 1 tabasco splash; 7-10 Tbsp Salt; 2 Lamb chops (approx. 65 g each); 7-10 Tbsp Pepper; 7-10 Tbsp Parsley

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

1 small onion
1 Leek (leek; approx. 100 g)
75 g Mung bean sprouts
2 discs Pineapple (canned)
2 TABLESPOONS Oil
1 can(s) (425 ml; draw-off weight 350 g) Sauerkraut
50 ml Pineapple juice (canned)
2 TABLESPOONS Soy sauce
1 tabasco splash
7-10 Tbsp Salt
2 Lamb chops (approx. 65 g each)
7-10 Tbsp Pepper
7-10 Tbsp Parsley

Directions

1
Peel and slice the onion. Clean and wash the leek and cut into fine strips. Wash the sprouts and let them drip off. Cut pineapple into pieces. Fry sauerkraut, onions, leek, sprouts and pineapple in 1 tablespoon of hot oil.
2
Pour in pineapple juice and braise for 15-20 minutes. Season to taste with soy sauce, tabasco and salt. In the meantime, wash lamb chops, pat dry and season with salt and pepper. Heat 1 tablespoon of oil in a pan.
3
Fry the chops on both sides for about 2 minutes. Arrange sauerkraut and chops on a plate. Serve garnished with parsley.