Kasseler cutlet on sauerkraut

Name: Kasseler cutlet on sauerkraut
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g dried apricots; 1/4 l apple juice; 1 Onion; 4 Kassel chops (approx. 220 g each); 2-3 TABLESPOONS Oil; 1 can(s) (850 ml) Sauerkraut; 1/4 l Vegetable broth (instant); 1/2 bunch Parsley; 1 package (500 g) Schupfnudeln (from the cooling shelf); 30 g Butter or margarine; 7-10 Tbsp Pepper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g dried apricots
1/4 l apple juice
1 Onion
4 Kassel chops (approx. 220 g each)
2-3 TABLESPOONS Oil
1 can(s) (850 ml) Sauerkraut
1/4 l Vegetable broth (instant)
1/2 bunch Parsley
1 package (500 g) Schupfnudeln (from the cooling shelf)
30 g Butter or margarine
7-10 Tbsp Pepper

Directions

1
Pour apple juice over the apricots and set aside. Peel and roughly dice the onion. Wash the chops and dab dry. Heat the oil in a pan and fry the chops briefly while turning.
2
Remove from the pan, add the sauerkraut and braise vigorously. Add apricots with the apple juice and stock, place chops on the cabbage and braise covered for about 15 minutes. Wash the parsley, dab dry and cut into strips except for a little garnish.
3
Heat the fat in a coated frying pan and fry the potato noodles over medium heat for about 5 minutes until golden brown. Season sauerkraut with pepper and arrange on plates with the potato noodles.
4
Serve sprinkled with parsley and garnished.