German-style Potato Salad & Pork Strips

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!

German-style Potato Salad & Pork Strips

with fresh salad leaves, sauerkraut & a zingy dressing

4.6

Hands on Time: 10 - 25 minutes

Overall Time: 20 - 30 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Butter (optional)
  • Sugar/Sweetener/Honey
Photo of German-style Potato Salad & Pork Strips
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

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, Fresh Parsley, Gherkins, NOMU Coffee Rub, Pork Schnitzel (without crumb), Potato Chunks, Red Onion, Red Onions, 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. 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. 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. 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!

What should be prepared from my kitchen to make German-style Potato Salad & Pork Strips?

Cabbage, Dijon Mustard, Fresh Parsley, Gherkins, NOMU Coffee Rub, Pork Schnitzel (without crumb), Potato Chunks, Red Onion, Red Onions, 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

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