eCook Meal
German-style Potato Salad & Pork Strips
with fresh salad leaves, sauerkraut & a zingy dressing
Pork strips are cooked to perfection and basted in a fragrant NOMU Coffee Rub. They are served alongside a flavourful German-style potato salad with fried onion, green cabbage, sauerkraut, and gems of gherkin!
Serving guide
Choose your portion size.
LET IT BOIL
Place a pot of cold salted water over a high heat. Add the Potato pieces and bring to the boil. Once boiling, reduce the heat and simmer for 10-15 minutes until soft. Drain on completion.
SPUD SALAD
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the sliced red onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the sliced Cabbage and fry for 2-3 minutes, until softened, shifting occasionally. Add the vinegar, the mustard, a drizzle of oil, and a sweetener of choice (to taste). Mix until fully combined. Once combined, immediately remove from the pan and place in a salad bowl.
FRY BABY
Return the pan to a high heat with a drizzle of oil. When hot, pan-fry the schnitzel for 30-60 seconds per side until golden and cooked through. In the final minute, use a knob of butter or a drizzle of oil and the rub to baste the schnitzel. Remove from the pan on completion, season, and slice into strips.
MIX IT UP
To the bowl with the Cabbage and onion mix, add the cooked potatoes, the diced Gherkins, the rinsed salad leaves, ½ the chopped parsley, and the Sauerkraut (to taste). Mix until fully combined.
LET’S EAT!
Pile up the Potato salad and serve with the juicy pork slices. Sprinkle over the remaining Parsley. Germany in your own kitchen!
LET IT BOIL
Place a pot of cold salted water over a high heat. Add the Potato pieces and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion.
SPUD SALAD
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the sliced red onion for 4-6 minutes until soft and translucent, shifting occasionally. Add the sliced Cabbage and fry for 2-3 minutes, until softened, shifting occasionally. Add the vinegar, the mustard, a drizzle of oil, and a sweetener of choice (to taste). Mix until fully combined. Once combined, immediately remove from the pan and place in a salad bowl.
FRY BABY
Return the pan to a high heat with a drizzle of oil. When hot, pan-fry the schnitzels for 30-60 seconds per side until golden and cooked through. In the final minute, use a knob of butter or a drizzle of oil and the rub to baste the schnitzels. Remove from the pan on completion, season, and slice into strips.
MIX IT UP
To the bowl with the Cabbage and onion mix, add the cooked potatoes, the diced Gherkins, the rinsed salad leaves, ½ the chopped parsley, and the Sauerkraut (to taste). Mix until fully combined.
LET’S EAT!
Pile up the Potato salad and serve with the juicy pork slices. Sprinkle over the remaining Parsley. Germany in your own kitchen!
LET IT BOIL
Place a pot of cold salted water over a high heat. Add the Potato pieces and bring to the boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion.
SPUD SALAD
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the sliced red onion for 5-6 minutes until soft and translucent, shifting occasionally. Add the sliced Cabbage and fry for 3-4 minutes, until softened, shifting occasionally. Add the vinegar, the mustard, a drizzle of oil, and a sweetener of choice (to taste). Mix until fully combined. Once combined, immediately remove from the pan and place in a salad bowl.
FRY BABY
Return the pan to a high heat with a drizzle of oil. When hot, pan-fry the schnitzels for 30-60 seconds per side until golden and cooked through. You might have to do this step in batches. In the final minute, use a knob of butter or a drizzle of oil and the rub to baste the schnitzels. Remove from the pan on completion, season, and slice into strips.
MIX IT UP
To the bowl with the Cabbage and onion mix, add the cooked potatoes, the diced Gherkins, the rinsed salad leaves, ½ the chopped parsley, and the Sauerkraut (to taste). Mix until fully combined.
LET’S EAT!
Pile up the Potato salad and serve with the juicy pork slices. Sprinkle over the remaining Parsley. Germany in your own kitchen!
LET IT BOIL
Place a pot of cold salted water over a high heat. Add the Potato pieces and bring to the boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion.
SPUD SALAD
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the sliced red onion for 6-8 minutes until soft and translucent, shifting occasionally. Add the sliced Cabbage and fry for 3-5 minutes, until softened, shifting occasionally. Add the vinegar, the mustard, a drizzle of oil, and a sweetener of choice (to taste). Mix until fully combined. Once combined, immediately remove from the pan and place in a salad bowl.
FRY BABY
Return the pan to a high heat with a drizzle of oil. When hot, pan-fry the schnitzels for 30-60 seconds per side until golden and cooked through. You might have to do this step in batches. In the final minute, use a knob of butter or a drizzle of oil and the rub to baste the schnitzels. Remove from the pan on completion, season, and slice into strips.
MIX IT UP
To the bowl with the Cabbage and onion mix, add the cooked potatoes, the diced Gherkins, the rinsed salad leaves, ½ the chopped parsley, and the Sauerkraut (to taste). Mix until fully combined.
LET’S EAT!
Pile up the Potato salad and serve with the juicy pork slices. Sprinkle over the remaining Parsley. Germany in your own kitchen!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R174.05
for 4 servings · R43.51 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
-
Dijon Mustard needs 20 mlHand Cooked Dijon Mustard Potato Crisps 50 g R17.99 · whole pack (size can't be divided)R17.99
-
Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
-
Cabbage needs 800 gChinese Cabbage 350 g 350 g at R28.99 · 2.3× packsR66.26
-
Potato Chunks needs 1 kgBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 14% of packR10.00
-
White Wine Vinegar needs 60 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 24% of packR10.80
-
Sauerkraut needs 300 gKuhne Holsteiner Fasskraut Sauerkraut 810 g 810 g at R94.99 · 37% of packR35.18
-
Gherkins needs 100 gWhole Sweet and Sour Gherkins 780 g 780 g at R65.99 · 13% of packR8.46
Not in the Woolies basket — source these elsewhere:
- Pork Schnitzel (without crumb)
- NOMU Coffee Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for German-style Potato Salad & Pork Strips?
The preparation time for German-style Potato Salad & Pork Strips with fresh salad leaves, sauerkraut & a zingy dressing is between 10 and 25 minutes.
What is the total time required to make German-style Potato Salad & Pork Strips with fresh salad leaves, sauerkraut & a zingy dressing?
The total time required to make German-style Potato Salad & Pork Strips with fresh salad leaves, sauerkraut & a zingy dressing is between 20 and 30 minutes.
How many servings does German-style Potato Salad & Pork Strips provide?
4 servings
What are the main ingredients in German-style Potato Salad & Pork Strips?
Cabbage, Dijon Mustard, Gherkins, NOMU Coffee Rub, Parsley, Pork Schnitzel (without crumb), Potato, Red Onion, Salad Leaves, Sauerkraut, White Wine Vinegar
What is the nutritional information of German-style Potato Salad & Pork Strips?
Calories: 545, Carbs: 70 grams, Fat: grams, Protein: 46 grams, Sugar: 16.8 grams, Salt: 1255 grams
How do I prepare German-style Potato Salad & Pork Strips?
LET IT BOIL: Place a pot of cold salted water over a high heat. Add the potato pieces and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion. LET’S EAT!: Pile up the potato salad and serve with the juicy pork slices. Sprinkle over the remaining parsley. Germany in your own kitchen! FRY BABY: Return the pan to a high heat with a drizzle of oil. When hot, pan-fry the schnitzels for 30-60 seconds per side until golden and cooked through. In the final minute, use a knob of butter or a drizzle of oil and the rub to baste the schnitzels. Remove from the pan on completion, season, and slice into strips. MIX IT UP: To the bowl with the cabbage and onion mix, add the cooked potatoes, the diced gherkins, the rinsed salad leaves, ½ the chopped parsley, and the sauerkraut (to taste). Mix until fully combined. SPUD SALAD: Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the sliced red onion for 4-6 minutes until soft and translucent, shifting occasionally. Add the sliced cabbage and fry for 2-3 minutes, until softened, shifting occasionally. Add the vinegar, the mustard, a drizzle of oil, and a sweetener of choice (to taste). Mix until fully combined. Once combined, immediately remove from the pan and place in a salad bowl.
What should be prepared from my kitchen to make German-style Potato Salad & Pork Strips?
Cabbage, Dijon Mustard, Gherkins, NOMU Coffee Rub, Parsley, Pork Schnitzel (without crumb), Potato, Red Onion, Salad Leaves, Sauerkraut, White Wine Vinegar
How many calories does German-style Potato Salad & Pork Strips have?
545 calories
How much fat content does German-style Potato Salad & Pork Strips have?
grams