Stuffed potato with paprika and cabbage

Name: Stuffed potato with paprika and cabbage
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 8 large mainly waxy potatoes; 7-10 Tbsp (à ca. 150 g); 200 g lean triggered; 7-10 Tbsp Kasseler cutlet; 1 red pepper; 1 Onion; 1 TABLESPOON Oil; 1 can(s) (580 ml) Sauerkraut; 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 1 Bay leaf; 150 ml apple juice; 1 collar Chives; 1 coated Tsp Cornstarch; 150 g ripened cream

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

8 large mainly waxy potatoes
7-10 Tbsp (à ca. 150 g)
200 g lean triggered
7-10 Tbsp Kasseler cutlet
1 red pepper
1 Onion
1 TABLESPOON Oil
1 can(s) (580 ml) Sauerkraut
7-10 Tbsp Pepper
7-10 Tbsp Salt
1 Bay leaf
150 ml apple juice
1 collar Chives
1 coated Tsp Cornstarch
150 g ripened cream

Directions

1
Wash the potatoes thoroughly and cook covered for about 30 minutes
2
Dab the cured pork and dice it finely. Clean and wash the peppers. Peel onion. Finely dice both
3
Fry the smoked pork and onion in hot oil. Sauté the sauerkraut and bell peppers. Season with pepper. Add bay leaf and apple juice. Cover and stew for about 20 minutes.
4
Wash the chives and cut into small rolls. Stir starch and half sour cream until smooth. Stir into the sauerkraut and simmer for 2-3 minutes. Stir in half the chives and season to taste. Drain the potatoes and let them evaporate
5
Cut the potatoes lengthwise and press them apart slightly. Fill with sauerkraut. Spread the rest of the sour cream in patches. Sprinkle with remaining chives