Kasseler with apple-sour cabbage

Name: Kasseler with apple-sour cabbage
Cook time: 3 h
Total time: 3 h
Yield: 7
Ingredients: 3 medium-sized onions; 2-3 medium-sized apples; 1-2 TABLESPOONS Lemon juice; 2-3 TABLESPOONS Oil; 2 can(s) (850 ml) Sauerkraut; 1 TEASPOON Peppercorns; 2 Bay leaves; 3/4 l clear apple juice; 2 kg Kasselerkotelett (in the piece; on the bone); 7-10 Tbsp Parsley

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 7

3 medium-sized onions
2-3 medium-sized apples
1-2 TABLESPOONS Lemon juice
2-3 TABLESPOONS Oil
2 can(s) (850 ml) Sauerkraut
1 TEASPOON Peppercorns
2 Bay leaves
3/4 l clear apple juice
2 kg Kasselerkotelett (in the piece; on the bone)
7-10 Tbsp Parsley

Directions

1
Onions peel and cut into slices. Peel, halve and core apples and cut them into slices. Sprinkle with lemon juice immediately. Heat oil in a wide frying pan. Fry the onion and apple slices for 2-3 minutes.
2
Possibly take out some apple slices for garnishing. Pluck the sauerkraut a little bit apart. Add peppercorns and bay leaf and braise for about 5 minutes. Pour on apple juice. Wash the smoked pork, dab dry and place on the sauerkraut.
3
Braise in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for about 2 hours. Cover after 1 3/4 hours if necessary. Leave to rest in the switched off oven for approx. 20 minutes. Remove meat from the bone and cut into slices.
4
Arrange on the sauerkraut. Garnish with apple wedges and parsley. Boiled potatoes taste good with it.