Filter
Reset
Sort ByRelevance
Kate910
Sauerkraut with shallots and bacon
Stew of sauerkraut, bacon, shallots, mustard and mustardcress.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the sauerkraut bacon, sauerkraut and water in a frying pan. Cook for 1½ hours on low heat.
-
Take out the sauerkraut bacon after 1 hour, cut off the fat from the meat and put the meat back in the pan.
-
Cut the fat into cubes. Heat a frying pan without oil or butter and fry the cubes in 10 min. Golden brown and crunchy.
-
Meanwhile cut the shallots into rings.
-
Remove the bacon from the pan and drain on kitchen paper.
-
Fry the shallots in the remaining shortening on medium heat in 10 min. Golden brown. Remove from the pan and drain on kitchen paper.
-
Take the meat out of the pan and pull it apart with two forks in tufts. Mix with the sauerkraut and the coarse mustard.
-
Divide the shallots and bacon cubes over it and garnish with the mustardcress.
Blogs that might be interesting
-
15 minSide dishbread, broth, potato, saffron, saffron powder, garlic, Red pepper, olive oil,rouille
-
10 minSide dishwalnut, chicory, small apple, arugula, mustard-honey dressing,arugula chicory salad with apple and walnuts
-
20 minSide dishTasty vine tomato, baby cream lettuce, paprika, traditional olive oil, Red wine vinegar, fresh basil, Mozzarella,grilled salad caprese
-
120 minSide dishwinter carrot, green pepper, fresh haricots verts, spice vinegar, fine cristalsugar, dried laurel leaves, 4-season pepper, clove, salt, sprig of rosemary, traditional olive oil,vegetables with bay leaves, clove and pepper on sour
Nutrition
235Calories
Sodium0% DV1.415mg
Fat23% DV15g
Protein26% DV13g
Carbs3% DV8g
Fiber24% DV6g
Loved it