Spicy cabbage-mett pan

Name: Spicy cabbage-mett pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 big onion; 1-2 TABLESPOONS Oil; 500 g Mett; 1 TEASPOON dried marjoram; 7-10 Tbsp Chilli powder; 1 can(s) (850 ml) Sauerkraut; 1 Bay leaf; 1 TEASPOON clear soup; 1 collar Spring onions; 7-10 Tbsp salt, pepper; 150 g sour cream or sour cream

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 big onion
1-2 TABLESPOONS Oil
500 g Mett
1 TEASPOON dried marjoram
7-10 Tbsp Chilli powder
1 can(s) (850 ml) Sauerkraut
1 Bay leaf
1 TEASPOON clear soup
1 collar Spring onions
7-10 Tbsp salt, pepper
150 g sour cream or sour cream

Directions

1
Peel and roughly dice the onion. Heat the oil in a large pan. Brown the ground pork in it until crumbly. Brown the onion. Season with marjoram and 1/2 tsp. chilli powder
2
Add the sauerkraut and bay leaf and braise. Stir in about 1/4 l water and stock. Bring to the boil and braise open for about 10 minutes
3
Clean, wash and cut the spring onions into rings. Add except for some green, sauté. Season pan with salt and pepper. Sprinkle with spring onion green. Dust sour cream with chilli powder and add. Serve with: mashed potatoes or farmhouse bread
4
Drink: cold beer