Kasseler goulash with cabbage

Name: Kasseler goulash with cabbage
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Onions; 1 red pepper; 600 g detached pork chop; 4 TABLESPOONS Butter; 1 can(s) (850 ml) Sauerkraut; 2 Bay leaves; 4 Allspice seeds; 1 kg fresh spaetzle (refrigerated shelf); 7-10 Tbsp Salt; 7-10 Tbsp freshly grated nutmeg; 1 TABLESPOON Mustard; 1 TABLESPOON Honey; 100 g Schmand

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Onions
1 red pepper
600 g detached pork chop
4 TABLESPOONS Butter
1 can(s) (850 ml) Sauerkraut
2 Bay leaves
4 Allspice seeds
1 kg fresh spaetzle (refrigerated shelf)
7-10 Tbsp Salt
7-10 Tbsp freshly grated nutmeg
1 TABLESPOON Mustard
1 TABLESPOON Honey
100 g Schmand

Directions

1
Peel onions and cut them into strips. Clean, wash and cut the peppers into strips. Dab meat dry and dice
2
Heat 2 tablespoons of butter in a roaster. Fry the meat for about 12 minutes, turning it over. After about 8 minutes add onions and paprika. Add sauerkraut, bring to the boil and season with bay leaf and allspice. Stew in closed roaster for about 20 minutes
3
Heat 2 tablespoons of butter in a frying pan. Fry the spaetzle for about 10 minutes while turning. Season to taste with salt and nutmeg. Mix mustard, honey and sour cream and add to goulash. Arrange goulash and spaetzle