pretzel sticks with turkey & pineapple herb

Name: pretzel sticks with turkey & pineapple herb
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 TABLESPOON clarified butter; 1 can(s) (425 ml each) Pineapple-wine cabbage; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 200 g Sour cream or; 7-10 Tbsp clotted cream; 2-3 TABLESPOONS medium hot mustard; 1 pinch Sugar; 4 Pretzel sticks (à approx. 65 g); 12-16 fine slices; 7-10 Tbsp smoked turkey breast cold cuts; 2 TABLESPOONS Roasted onions; 7-10 Tbsp cherry tomatoes and; 7-10 Tbsp Parsley

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 TABLESPOON clarified butter
1 can(s) (425 ml each) Pineapple-wine cabbage
7-10 Tbsp Salt
7-10 Tbsp black pepper
200 g Sour cream or
7-10 Tbsp clotted cream
2-3 TABLESPOONS medium hot mustard
1 pinch Sugar
4 Pretzel sticks (à approx. 65 g)
12-16 fine slices
7-10 Tbsp smoked turkey breast cold cuts
2 TABLESPOONS Roasted onions
7-10 Tbsp cherry tomatoes and
7-10 Tbsp Parsley

Directions

1
Heat clarified butter. Fry the pineapple cabbage in it while turning. Add 1-2 tablespoons of water if necessary and braise everything covered for about 10 minutes. Season to taste with salt and pepper
2
Stir together the sour cream and mustard. Season to taste with salt, pepper and sugar. Cut the pretzel sticks lengthwise
3
Spread the lower halves with a little mustard cream. Spread sauerkraut on top. Place the cold cuts on top and add the remaining mustard cream in patches. Sprinkle with fried onions and place the upper halves on top. Garnish as desired with cherry tomatoes and parsley
4
Drink: cold beer