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Römertopf – sauerkraut with smoked pork

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Ingredients for 4 servings:

  • 600 g potatoes, floury
  • 2 onions
  • 2 apples (Boskop, Jonathan)
  • 600 g smoked pork neck
  • 800 g sauerkraut
  • 1 tsp caraway seeds
  • 10 juniper berries
  • 2 bay leaves
  • ⅛ liter meat broth
  • 100 g crème fraîche
  • 3 tbsp horseradish, from the jar
  • pepper, black

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Rinse the Roman pot with water, peel and wash the potatoes, and cut into small cubes. Peel and dice the onions and apples. Cut the smoked pork into 2 cm cubes. Place the sauerkraut loosely into the Roman pot and mix with the potatoes, smoked pork, onions, and apples. Sprinkle with pepper and stir in the caraway seeds, juniper berries, and bay leaves. Mix the broth with the crème fraîche and horseradish and pour over the cabbage mixture. Close the dish and cook at 220°C (fan oven 200°C) for 1 hour 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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