Schnitzel, Filled with Mince, on Caramelized Sauerkraut on Double-baked Potatoes

*** For the cabbage * Cut the onion into fine rings. Melt the butter in a roasting pan, brown the onions until golden, sprinkle with the sugar and caramelize while stirring. Then add the well-squeezed sauerkraut. Bay leaves and juniper berries too

Pour into the pot. Pour in the broth and sand with the lid closed for about 20 minutes. Remove the spices from the cabbage at the end of the cooking time.

*** For the filled schnitzel * Knock the pork schnitzel flat again, season with salt and pepper. In the meantime, mix the mince, onion, salt, pepper and egg well. Spread this filling on the schnitzel, roll up and secure with roulade needles.

Melt the butaris in the pan, fry the schnitzel well on all sides and then place in the oven preheated to 80 degrees. Leave there for about 30 minutes (cooking test). Remove the schnitzel and keep warm.

Now add a 1/4 finely diced onion to the roast stock, pour in some broth and reduce to a small sauce. Season to taste and seasoning if necessary.

*** For the double-baked potatoes * Brush the potatoes thoroughly and rub with oil, pierce the skins and bake in the oven for about 60 minutes. Take out the potatoes, let cool and carefully cut a hole in them and take out the potato contents, mash with a fork.

Season this mixture with a little cream, salt, pepper and parsley and mix with the mixer. Then put the mixture back into the hollowed-out potatoes, sprinkle with paprika and bake briefly in the preheated oven.

Now cut open the pork schnitzel and place on the sauerkraut, then serve with the potatoes.