Stuffed potatoes with Kasseler-Spitzkohl ragout

Name: Stuffed potatoes with Kasseler-Spitzkohl ragout
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 Grilled potatoes (approx. 250 g each); 300 g Mushrooms; 500 g Pointed cabbage; 1 Onion; 400 g detached pork chop; 2 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp ground caraway; 100 g Schmand; 1/2 bunch Chives

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 Grilled potatoes (approx. 250 g each)
300 g Mushrooms
500 g Pointed cabbage
1 Onion
400 g detached pork chop
2 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp ground caraway
100 g Schmand
1/2 bunch Chives

Directions

1
Wash potatoes thoroughly and cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for about 1 hour.
2
Clean, clean and halve the mushrooms. Remove the outer leaves from the pointed cabbage. Halve cabbage and cut into leaves. Peel and chop onion. Cut Kasseler into short strips.
3
Heat the oil in a large pan and fry the meat in it for about 10 minutes, turning. After about 4 minutes add vegetables. Season with salt and caraway seeds. Deglaze with 100 ml water and refine with sour cream.
4
Wash the chives, shake dry, cut into fine rolls. Take potatoes out of the oven, cut them in and press them apart. Put potatoes on plates and fill with ragout. Sprinkle with chives.