Stuffing rib on sauerkraut
easy
165 mins
165 mins
Ingredients
- 1.8 kg Filling rib (order from the butcher and have him cut a pocket)
- 1 Bread rolls from the previous day
- 1 Vegetable Onion
- 1 red pepper
- 250 g mixed minced meat
- 250 g Mett
- 1 Egg
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 20 g clarified butter
- 1 jar(s) (850 ml; drained weight: 720 g) Sauerkraut
- 2 TABLESPOONS Paprika pulp
- 1 TABLESPOON Sugar
- 300 g Potatoes
- 7-10 Tbsp Parsley
Directions
- 1
Wash the meat and dab dry. For the filling soak the rolls. Peel and finely chop the onion. Clean and wash the bell peppers and cut half into strips, dice the rest finely. Knead minced meat, ground pork, squeezed bread roll, diced bell peppers and egg.
- 2
Season with salt, pepper and paprika. Put the filling into the meat pocket, close the opening. Place on the fat pan and pour hot clarified butter over it. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 2 1/4 hours. In the meantime, mix sauerkraut, pepper strips, paprika paste and sugar. During the last 1 1/4 hours spread on the fat pan. Peel, wash and grate the potatoes. Deglaze the roast and sauerkraut with 3/4 litres of water 45 minutes before the end of the cooking time, fold in the grated potatoes. Season to taste again before serving and serve garnished with parsley.
- 3
In the meantime, mix sauerkraut, pepper strips, paprika paste and sugar. During the last 1 1/4 hours spread on the fat pan. Peel, wash and grate the potatoes. Deglaze the roast and sauerkraut with 3/4 litres of water 45 minutes before the end of the cooking time, fold in the grated potatoes. Season to taste again before serving and serve garnished with parsley. Boiled potatoes taste good with it
- 4
Scarf: Meyer Mayor
Nutrition Facts
1030 kcal
18 g
72 g
76 g
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