Kasseler with pineapple-sour cabbage

Name: Kasseler with pineapple-sour cabbage
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 small (236 ml) pineapple rings; 1 can(s) (850 ml) Sauerkraut; 3 Allspice seeds; 1 small bay leaf; 600 g Lean released Kasseler cutlet (piece); 750 g floury potatoes; 200 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 50 cm roasting hose (normal width); 7-10 Tbsp Parsley

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 small (236 ml) pineapple rings
1 can(s) (850 ml) Sauerkraut
3 Allspice seeds
1 small bay leaf
600 g Lean released Kasseler cutlet (piece)
750 g floury potatoes
200 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
50 cm roasting hose (normal width)
7-10 Tbsp Parsley

Directions

1
Drain the pineapple and collect the juice. Cut the rings into pieces. Mix with sauerkraut, 2 tablespoons of pineapple juice, pimento and bay leaf. Pour into the wide open roasting tube (welding seam facing upwards).
2
Wash the cured pork, dab dry. Season with pepper and place on the cabbage. Close the roasting tube and cut in at the welding seam about 1 cm. Place in the middle of the rack and roast in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 40-45 minutes.
3
(Important: The hose must not touch the oven walls.) Wash, peel and halve the potatoes and cook in salted water for about 20 minutes. Heat milk. Drain the potatoes and add the milk.
4
Mash the potatoes and season with salt, pepper and nutmeg. Cover the potatoes and keep warm. Wash and chop parsley. Take the smoked pork loin out of the oven bag and cut it into 4 slices.
5
Season to taste the pineapple herb. Arrange the smoked pork loin with mashed potatoes and sauerkraut and sprinkle with parsley.