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Ingredients
- 400 g fresh sauerkraut, drained
- 400 g white cabbage, cut in pieces (5 cm)
- 100 g onion, quartered
- 50 g carrot, cut in pieces
-
40
g parsley root, cut in pieces
or parsnip, cut in pieces - 40 g celeriac, cut in pieces
- 30 g rapeseed oil
- 800 g water
-
1
tsp meat stock paste (see tip)
or 1 meat stock cube (for 0.5 l) - 45 g tomato purée
- 35 - 40 g dried prunes, pitted, halved
- 10 - 20 g dried mushrooms
- 4 allspice berries
- 2 dried bay leaves
- 2 juniper berries, crushed
- 200 g pork meat (e.g. ham), cut in pieces (approx. 1.5-2 cm)
- 200 g smoked pork sausage, sliced into half-slices
- 200 g pork belly meat, boned, without rind, smoked, cut in pieces (approx. 1 cm)
- fine sea salt, to taste
- ground black pepper, to taste
- ½ tsp ground caraway
- ½ tsp ground coriander
- ½ - 1 tsp white mustard seeds
- ½ - 1 tsp garlic granules
- ½ - 1 tsp lovage, dried (optional)
- ½ tsp hot paprika (optional)
- Nutrition
- per 1 portion
- Calories
- 1408.2 kJ / 336.6 kcal
- Protein
- 12.5 g
- Carbohydrates
- 13.6 g
- Fat
- 26.4 g
- Saturated Fat
- 7.9 g
- Fibre
- 4 g
- Sodium
- 813.8 mg
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