Pretzel stick with turkey breast and pineapple-sour cabbage

Name: Pretzel stick with turkey breast and pineapple-sour cabbage
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 80 g Pineapple herb (tin); 1 TABLESPOON apple juice; 1/2 TEASPOON medium hot mustard; 1/2 TABLESPOON Schmand; 7-10 Tbsp Salt; 1-2 stem(s) Parsley; 1 (approx. 80 g) Pretzel breadstick; 3 discs (6 g each) Turkey breast cold cuts

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 1

80 g Pineapple herb (tin)
1 TABLESPOON apple juice
1/2 TEASPOON medium hot mustard
1/2 TABLESPOON Schmand
7-10 Tbsp Salt
1-2 stem(s) Parsley
1 (approx. 80 g) Pretzel breadstick
3 discs (6 g each) Turkey breast cold cuts

Directions

1
Drain the sauerkraut well. Heat apple juice and braise sauerkraut in it for 3-5 minutes. Mix mustard and sour cream. Season with salt. Wash parsley, dab dry and pluck the leaves from the stalks.
2
Cut the pretzel breadstick in half lengthwise and crosswise. Spread the lower halves with mustard cream. Cover with sauerkraut, turkey breast and parsley.