Sauerkraut-Pineapple-Cabanossi Pan

Name: Sauerkraut-Pineapple-Cabanossi Pan
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 Onion; 100 g Cabanossi; 1 TABLESPOON Oil; 1 can(s) (300 ml) Sauerkraut; 1 Bay leaf; 3-4 Juniper berries; 1 can(s) (234 ml) Pineapple; 100 ml Vegetable broth (instant); 1/2 cup(s) (50 g) Mashed Potatoes (Complete); 7-10 Tbsp flat leaf parsley

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 Onion
100 g Cabanossi
1 TABLESPOON Oil
1 can(s) (300 ml) Sauerkraut
1 Bay leaf
3-4 Juniper berries
1 can(s) (234 ml) Pineapple
100 ml Vegetable broth (instant)
1/2 cup(s) (50 g) Mashed Potatoes (Complete)
7-10 Tbsp flat leaf parsley

Directions

1
Peel and finely chop the onion. Cut the cabanossi into slices. Heat oil in a pan. Brown the cabanossi briefly in it and take it out. Sauté onion in frying fat.
2
Add sauerkraut, bay leaf and juniper berries and braise. Drain the pineapple. Collect the juice. Cut 3 pineapple rings into pieces and add to the sauerkraut with the juice. Add stock and bring to the boil. Braise everything over medium heat for about 15 minutes. Add Cabanossi shortly before the end of the stewing time. Bring 200 ml water to the boil. Stir in the puree and let it swell for 1 minute. Stir again.
3
Add Cabanossi shortly before the end of the stewing time. Bring 200 ml water to the boil. Stir in the puree and let it swell for 1 minute. Stir again. Fry the pineapple slice in a little fat. Arrange the sauerkraut with the puree on a plate. Garnish with pineapple slice and parsley