Contents
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Ingredients
- 1 kg Sauerkraut
- 1 large Red Onion
- 500 g Turkey breast
- 500 ml Vegetable broth
- 500 ml Oil for roasting
- 3 tbsp Sweet paprika
- 1 Bay leaf
- 2 tbsp Maple syrup
- 2 tbsp Tomato paste concentrated three times
- 1 tbsp Sour cream
- 4 tbsp Brunch peppers
- 1 tsp Chili sweet and sour sauce
Instructions
preparation
- Drain the sauerkraut in a colander - cut the onion into fine cubes - cut the turkey meat into coarse cubes and put it back in the fridge (the turkey only needs about 10 minutes to cook, so I fry the turkey cubes separately later so that they stay juicy and they become whole at the end mixed with the herb
preparation
- Roast the onions in hot oil - add the drained sauerkraut - roast them briefly - add paprika powder and stir in well - then pour in the soup - add bay leaf, maple syrup and tomato paste - cover and cook on a low heat for about 30 minutes
- Take the turkey cubes out of the refrigerator and season with salt and pepper - then fry in hot oil - add some soup and cook on a low heat for about 10 minutes - then add the brunch paprika - stir well and add to the cabbage - mix well - then add the sour cream and season the whole thing sweet and hot with chilli sauce
Nutrition
Serving: 100gCalories: 72kcalCarbohydrates: 4.6gProtein: 6.6gFat: 2.8g