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
-
55 minSide dishsomething crumbly potatoes, traditional olive oil, garlic, saffron, (Belgian) mayonnaise,baked potato with garlic mayo
-
15 minLuncholive oil, mixed mushrooms, oyster mushrooms, chestnut mushrooms, shallot, garlic, balsamic vinegar, oak leaf lettuce, mixed salad, soft goat cheese, fresh thyme,salad with mushrooms and goat's cheese
-
10 minSide dishwhite almonds, shaved almonds, avocado, low-fat yogurt, lemon, strawberry,avocado cake
-
15 minSide dishsmall chip off bread, tuna with olive oil, parsley, capers, orange, mayonnaise,crostini with tuna
Nutrition
235Calories
Sodium0% DV1.415mg
Fat23% DV15g
Protein26% DV13g
Carbs3% DV8g
Fiber24% DV6g
Loved it