Schupfnudel-Kasseler pan with sauerkraut

Ingredients for 4 servings:

• 500 g Schupfnudeln from the refrigerated section
• 500 g sauerkraut
• 4 slices of boneless smoked pork
• 1 onion(s)
• salt and pepper
• 1 tbsp caraway seeds
• 2 tbsp parsley, finely chopped
• 1 apple
• 250 ml beef stock
• some butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cut the smoked pork into bite-sized pieces. Peel and dice the onion. Peel and slice the apple. Place the sauerkraut in a colander and let it drain. Heat butter in a large pan and sauté the diced onion until translucent. Add the potato dumplings and fry until crispy on all sides. Remove from the pan and keep warm. Add the smoked pork pieces to the pan and fry. Then add the sauerkraut and apple pieces to the pan and pour in the beef stock. Add caraway seeds and season with salt and pepper. Sauté for fifteen minutes over medium heat. Finally, return the potato dumplings to the pan and sprinkle with parsley before serving. Enjoy!