Meal where you can use smoked meat left from holidays.
recipe,photo-recipe,potatoes,cooked smoked meat,sauerkraut- finely chopped cabbage (fermented),Pork,Gluten-Free,Seasonal recipes
No. of servings
|cooked smoked meat||8.75||oz||250||grams|
|ground black pepper||0.25||tsp||¼||teaspoon|
|sauerkraut- finely chopped cabbage (fermented)||1.8||lb||800||grams|
|sour cream (fat 14-18%)||1.1||cup||250||milliliters|
potatoes 1.8 lb (800 g)
Cook potatoes in their skins, drain them, let them cool, peel them and cut into slices.
sunflower oil 2 tbsp (30 ml) • onion 5.25 oz (150 g) • cooked smoked meat 8.75 oz (250 g) • sauerkraut- finely chopped cabbage (fermented) 1.8 lb (800 g) • ground caraway 0.25 tsp • bay leaf 3 pcs • ground black pepper 0.25 tsp
Cook onion in oil, add sauerkraut and cooked smoked meat cut into small pieces. Add ground caraway, bay leaf and ground black pepper. Braise for a while.
Grease baking pot with oil, lay in mixture from meat and sauerkraut, cover it with potatoes and pour over with sour cream mixed with eggs and salt. Bake until golden for about 20 - 30 minutes.