Sauerkraut stew

with Cabanossi

For 4 servings

100 g of streaky bacon

1 clove of garlic

2 onions

2 red peppers

1 large can of sauerkraut

1 teaspoon dried marjoram

1 teaspoon caraway seeds

1 teaspoon paprika powder

800 ml meat broth

300 g Cabanossi

salt

pepper

2 teaspoons of sugar

Preparation time: approx. 15 minutes
plus cooking time: approx. 25 minutes

Per serving approx. 532 kcal / 2227 kJ 17 g E, 44 g F, 20 g KH

1  Cut the bacon into cubes. Peel the garlic and onions, halve the onions lengthways and cut across into thin slices. Press the garlic through the press. Clean, quarter and core the peppers and remove the white dividers. Wash the peppers and cut into 2 cm pieces. Put the sauerkraut in a sieve, rinse with cold water and drain.

2  Put the bacon in a saucepan and stir-fry at medium temperature for 3-4 minutes. Add the peppers, onions and garlic. Fry for another 4 minutes, stirring. Add the sauerkraut, marjoram, caraway seeds, paprika powder and stock, cover and bring to the boil and simmer gently for 15 minutes.

3  Halve the Cabanossi lengthways and cut diagonally into ½ cm thick slices. Add to the sauerkraut 5 minutes before the end of the cooking time and continue cooking together. Season the stew with salt, pepper and sugar and serve. Rye baguette goes well with it.

Turnip stew

with chestnuts

For 4 servings

500 g smoked pork (boneless)

1 onion

2 tablespoons oil

salt

pepper

700 ml vegetable broth

600 g turnips

350 g waxy potatoes

3 carrots

200 g peeled, cooked chestnuts (vacuum-packed)

½ tbsp chopped thyme

Preparation time: approx. 20 minutes
plus cooking time: approx. 30 minutes

Per serving approx. 375 kcal / 1570 kJ 27 g E, 14 g F, 29 g KH

1 Rinse   smoked pork loin under cold running water, pat dry with kitchen paper and cut into bite-sized pieces. Peel onions and cut them into fine pieces.

2  Heat the oil in a saucepan and stir-fry the pork loin for 5 minutes on all sides. Add the onion and cook for 2 minutes. Season with salt and pepper. Pour in half of the broth and bring to the boil. Gently cook the Kasseler for approx. 25 minutes.

3  Peel and wash the turnip, potatoes and carrots and cut into sticks. Dice the chestnuts. Add the turnip, potatoes and remaining stock to the meat in the saucepan. Bring to the boil and simmer for another 15 minutes, then add the chestnut cubes and simmer gently for another 3–5 minutes. Stir in the thyme and serve the stew.