Ingredients with Measurements:
- 4 Thüringer Rostbrätel (pork steaks)
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon caraway seeds
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
- 1/2 cup dry white wine
- 1 can (14 ounces) sauerkraut, drained and rinsed
- 1/4 cup brown sugar
- 2 tablespoons Dijon mustard
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large oven-safe skillet or Dutch oven with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Heat the vegetable oil in the skillet or Dutch oven over medium-high heat.
3. Add the Thüringer Rostbrätel and cook for 3-4 minutes on each side, until browned. Remove from the skillet and set aside.
4. Add the onion to the skillet and cook for 3-4 minutes, until softened.
5. Add the garlic, caraway seeds, paprika, salt, and black pepper to the skillet and cook for 1-2 minutes, until fragrant.
6. Pour in the chicken broth and white wine, scraping up any browned bits from the bottom of the skillet.
7. Add the sauerkraut, brown sugar, and Dijon mustard to the skillet and stir to combine.
8. Return the Thüringer Rostbrätel to the skillet, nestling them into the sauerkraut mixture.
9. Cover the skillet with the lid and transfer to the preheated oven.
10. Bake for 45-50 minutes, until the pork is cooked through and the sauerkraut is tender.
11. Remove from the oven and sprinkle with chopped parsley before serving.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 400
Fat: 17g
Saturated Fat: 5g
Cholesterol: 90mg
Sodium: 1100mg
Carbohydrates: 26g
Fiber: 4g
Sugar: 19g
Protein: 32g
Substitutions for ingredients:
- Thüringer Rostbrätel can be substituted with boneless pork chops.
- Dry white wine can be substituted with chicken broth or apple cider vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- Dijon mustard can be substituted with whole grain mustard.
Variations:
- Add sliced apples or pears to the sauerkraut mixture for a sweet and savory twist.
- Use red cabbage instead of sauerkraut for a colorful variation.
- Top the Thüringer Rostbrätel with sliced Swiss cheese during the last 5 minutes of baking for a cheesy finish.
Tips and tricks:
- Make sure to drain and rinse the sauerkraut before using to remove any excess saltiness.
- If the sauerkraut mixture seems too dry, add more chicken broth or white wine.
- For a crispy crust on the Thüringer Rostbrätel, sear them in the skillet for an extra minute on each side before baking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the Baked Thüringer Rostbrätel with Sauerkraut on a large platter, garnished with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- German potato salad
- Roasted Brussels sprouts
- Crusty bread
Suggested side dishes:
- Mashed potatoes
- Roasted carrots
- Green beans
Troubleshooting advice:
- If the sauerkraut mixture is too dry, add more chicken broth or white wine.
- If the Thüringer Rostbrätel are not cooked through after 45-50 minutes, cover with foil and continue baking until done.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Thüringer Rostbrätel is a traditional German dish made with pork steaks that are marinated in a mixture of vinegar, oil, and spices before being grilled or pan-fried. Sauerkraut is a popular German side dish made from fermented cabbage.
Flavor profiles:
Savory, tangy, and slightly sweet.
Serving suggestions:
Serve with a cold German beer or a glass of dry white wine.
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Region: German