Sauerkraut pan with Leberkäse

Name: Sauerkraut pan with Leberkäse
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Onions; 5 discs Meat loaf (approx. 100 g each); 2 TABLESPOONS Oil; 1 can(s) (850 ml) Sauerkraut; 150 ml Vegetable broth; 50 ml Cider; 1 red chilli pepper; 2 red apples; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Stem(s) Marjoram

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Onions
5 discs Meat loaf (approx. 100 g each)
2 TABLESPOONS Oil
1 can(s) (850 ml) Sauerkraut
150 ml Vegetable broth
50 ml Cider
1 red chilli pepper
2 red apples
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Stem(s) Marjoram

Directions

1
Peel onions and cut them into strips. Cut the meatloaf into strips. Heat oil in a frying pan. Fry the meat for about 3 minutes, turning it over. Add onions and fry. Lightly squeeze the sauerkraut and add the cabbage to the pan.
2
Deglaze with broth and cider, braise for about 10 minutes.
3
Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Wash and quarter apples, remove seeds. Cut quarter into slices. About 2 minutes before the end of the cooking time, add apples and chilli to the sauerkraut.
4
Season to taste with salt and pepper. Wash the marjoram, shake dry and pluck the leaves from the stalks. Sprinkle sauerkraut pan with marjoram. It goes well with farmhouse bread.