Don’t make the mistake of thinking that you can’t elevate premade pickled veggies, Chef! In this recipe, we show you a simple trick to take satisfying sauerkraut to a superb level. All you need is pork kassler, onion, apple and your trusty pan. This will be served with salty kassler steak pieces, steaming jasmine rice, a sun-dried tomato salad, and a delectable horseradish sauce that is dolloped over everything.
Horseradish Pork Kassler
Horseradish Pork Kassler
with sauerkraut & a sun-dried tomato salad
Hands on Time: 20 - 40 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Almonds
- Apple
- Apples
- Creamy Horseradish
- Jasmine Rice
- Onion
- Onions
- Pork Kassler Steak Chunks
- Salad Leaves
- Sauerkraut
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
READY THE RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
FOR SOME CRUNCH
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY KASSLER
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the kassler cubes until crispy, 5-6 minutes (shifting occasionally). Remove from the pan (reserving any rendered fat) and set aside.
TANGY SALAD
In a salad bowl, combine the salad leaves with the toasted nuts, the sun-dried tomato, a drizzle of olive oil, and seasoning. Toss and set aside.
SECRET Sauerkraut METHOD
Return the pan with the fat to medium heat with a drizzle of oil. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). Add the apple and fry until softening and golden, 4-5 minutes (shifting occasionally). Add the Sauerkraut and cook until warmed through, 2-3 minutes (shifting occasionally). Season and remove from the heat.
GRAB A FORK & KNIFE
Plate up the steaming rice and top with the Onion and Apple mixture, then the crispy kassler chunks. Serve the dressed salad alongside and dollop over the creamy sauce.
Jasmine Rice - 75ml
Almonds - 10g
Pork Kassler Steak Chunks - 180g
Salad Leaves - 20g
Sun-dried Tomatoes - 20g
Onion - 1
Apple - 1
Sauerkraut - 30g
Creamy Horseradish - 50ml
READY THE RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
FOR SOME CRUNCH
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY KASSLER
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the kassler cubes until crispy, 5-6 minutes (shifting occasionally). Remove from the pan (reserving any rendered fat) and set aside.
TANGY SALAD
In a salad bowl, combine the salad leaves with the toasted nuts, the sun-dried tomato, a drizzle of olive oil, and seasoning. Toss and set aside.
SECRET Sauerkraut METHOD
Return the pan with the fat to medium heat with a drizzle of oil. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). Add the apple and fry until softening and golden, 4-5 minutes (shifting occasionally). Add the Sauerkraut and cook until warmed through, 2-3 minutes (shifting occasionally). Season and remove from the heat.
GRAB A FORK & KNIFE
Plate up the steaming rice and top with the Onion and Apple mixture, then the crispy kassler chunks. Serve the dressed salad alongside and dollop over the creamy sauce.
Jasmine Rice - 150ml
Almonds - 20g
Pork Kassler Steak Chunks - 360g
Salad Leaves - 40g
Sun-dried Tomatoes - 40g
Onion - 1
Apple - 1
Sauerkraut - 60g
Creamy Horseradish - 100ml
READY THE RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
FOR SOME CRUNCH
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY KASSLER
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the kassler cubes until crispy, 5-6 minutes (shifting occasionally). Remove from the pan (reserving any rendered fat) and set aside.
TANGY SALAD
In a salad bowl, combine the salad leaves with the toasted nuts, the sun-dried tomato, a drizzle of olive oil, and seasoning. Toss and set aside.
SECRET Sauerkraut METHOD
Return the pan with the fat to medium heat with a drizzle of oil. When hot, fry the onion until golden, 5-6 minutes (shifting occasionally). Add the apple and fry until softening and golden, 5-6 minutes (shifting occasionally). Add the Sauerkraut and cook until warmed through, 3-4 minutes (shifting occasionally). Season and remove from the heat.
GRAB A FORK & KNIFE
Plate up the steaming rice and top with the Onion and Apple mixture, then the crispy kassler chunks. Serve the dressed salad alongside and dollop over the creamy sauce.
Jasmine Rice - 225ml
Almonds - 30g
Pork Kassler Steak Chunks - 540g
Salad Leaves - 60g
Sun-dried Tomatoes - 60g
Onions - 2
Apples - 2
Sauerkraut - 90g
Creamy Horseradish - 150ml
READY THE RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
FOR SOME CRUNCH
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY KASSLER
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the kassler cubes until crispy, 5-6 minutes (shifting occasionally). Remove from the pan (reserving any rendered fat) and set aside.
TANGY SALAD
In a salad bowl, combine the salad leaves with the toasted nuts, the sun-dried tomato, a drizzle of olive oil, and seasoning. Toss and set aside.
SECRET Sauerkraut METHOD
Return the pan with the fat to medium heat with a drizzle of oil. When hot, fry the onion until golden, 5-6 minutes (shifting occasionally). Add the apple and fry until softening and golden, 5-6 minutes (shifting occasionally). Add the Sauerkraut and cook until warmed through, 3-4 minutes (shifting occasionally). Season and remove from the heat.
GRAB A FORK & KNIFE
Plate up the steaming rice and top with the Onion and Apple mixture, then the crispy kassler chunks. Serve the dressed salad alongside and dollop over the creamy sauce.
Jasmine Rice - 300ml
Almonds - 40g
Pork Kassler Steak Chunks - 720g
Salad Leaves - 80g
Sun-dried Tomatoes - 80g
Onions - 2
Apples - 2
Sauerkraut - 120g
Creamy Horseradish - 200ml
Frequently Asked Questions
What is the preparation time for Horseradish Pork Kassler?
The preparation time for Horseradish Pork Kassler with sauerkraut & a sun-dried tomato salad is between 20 and 40 minutes.
What is the total time required to make Horseradish Pork Kassler with sauerkraut & a sun-dried tomato salad?
The total time required to make Horseradish Pork Kassler with sauerkraut & a sun-dried tomato salad is between 30 and 50 minutes.
How many servings does Horseradish Pork Kassler provide?
4 servings
What are the main ingredients in Horseradish Pork Kassler?
Almonds, Apple, Apples, Creamy Horseradish, Jasmine Rice, Onion, Onions, Pork Kassler Steak Chunks, Salad Leaves, Sauerkraut, Sun-Dried Tomatoes
What is the nutritional information of Horseradish Pork Kassler?
Calories: 949, Carbs: 106 grams, Fat: grams, Protein: 41.1 grams, Sugar: 34 grams, Salt: 2413 grams
How do I prepare Horseradish Pork Kassler?
GRAB A FORK & KNIFE: Plate up the steaming rice and top with the onion and apple mixture, then the crispy kassler chunks. Serve the dressed salad alongside and dollop over the creamy sauce. SECRET SAUERKRAUT METHOD: Return the pan with the fat to medium heat with a drizzle of oil. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). Add the apple and fry until softening and golden, 4-5 minutes (shifting occasionally). Add the sauerkraut and cook until warmed through, 2-3 minutes (shifting occasionally). Season and remove from the heat. TANGY SALAD: In a salad bowl, combine the salad leaves with the toasted nuts, the sun-dried tomato, a drizzle of olive oil, and seasoning. Toss and set aside. CRISPY KASSLER: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the kassler cubes until crispy, 5-6 minutes (shifting occasionally). Remove from the pan (reserving any rendered fat) and set aside. FOR SOME CRUNCH: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. READY THE RICE: Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Horseradish Pork Kassler?
Almonds, Apple, Apples, Creamy Horseradish, Jasmine Rice, Onion, Onions, Pork Kassler Steak Chunks, Salad Leaves, Sauerkraut, Sun-Dried Tomatoes
How many calories does Horseradish Pork Kassler have?
949 calories
How much fat content does Horseradish Pork Kassler have?
grams
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