Pork baked with turnips and sauerkraut in pots

Pork baked with turnips and sauerkraut in pots

Category: Meat dishes

Ingredients
Pork loin	250 g
Turnip	1 PC.
Sauerkraut	200 g
Bulb onions	1 PC.
A tomato	1 PC.
Cheese	50 g
Cabbage pickle	100 ml
Cream 10%	100 ml
Sour cream	2 tbsp. l.
Salt	taste
Pork seasoning	taste
Vegetable oil	1 tbsp. l.

Cooking method

• Wash turnips, peel, cut into 0.5 cm circles.

• Cut into 0.5 cm thin strips.

• Cut the onion into small cubes and fry on rast. oil until transparent, then add chopped turnips to it

• and fry everything together until a beautiful golden brown.

• Arrange in pots.

• Cut the washed and dried pork into 1 cm strips and place on top of the turnips and onions. Season with salt and pork seasoning to taste.

• Top with sauerkraut.

• Lay the next layer of tomato, cut into 1 cm strips.

• Pour in the brine. Pour in the cream. Season with salt.

• If there is no cream, you can pour in ordinary milk at the rate of 100 ml per pot, but then do not add the brine!

• Lay out 1 tbsp. l. sour cream and smooth.

• Grate cheese on a coarse grater, sprinkle on top.

• Close the pots with lids, put on a baking sheet. Place in a cold oven, set at 200 degrees and bake for 1 hour and 20 minutes until tender. Take a look in your oven. Also see how you like, to what degree of doneness the cabbage should be, either very soft or crispy.

• We take out the finished pots and serve them on the table on stands.
• Bon Appetit!
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The dish is designed for

2 pots

Time for preparing:

1 hour 30 minutes

Cooking program:

Multicooker, oven

Note

We love food cooked in pots. Therefore, I cook in them often and in five pots at once. In the recipe, the proportions are specially given for 2 pots, as a trial option for those who rarely cook turnips. We eat it quite often during the season. Try it, too, in combination with other ingredients.

[Check mark]

Check mark, I will not cook, there are no turnips and are not expected, and we love sauerkraut only unprocessed, but I could not pass by the recipe - the pots are just mortality, I have not even met such anywhere, very beautiful

The pots are really unusual!

[Check mark]

Check mark, pigs are lovely! Bring me a recipe on the topic of ceramic pots, otherwise we have some kind of calm there, before winter we are saving recipes, or something ... Revive Temka, it's time

Tina, Lenusya, come, look at not such handsome pots yet

Here's a huge thank you for the recipe! I was just thinking about what to cook with turnips, otherwise I grabbed out of curiosity, but I don’t know what to do! Now I know!

[galchonok]

galchonokI'm not talking about the pots - the delight is complete!
I want to ask about the turnip.
I have never fried it before the main preparation.
Purely intuitively, I understand that the difference in the final result, for example, when cooking in a soup or stewing, between pre-fried and unroasted turnips is about the same as between fried and unroasted potatoes.
So? Or am I confusing something?
I have a fish soup with turnips according to plan tomorrow.

[Olga]

just tomorrow fish soup with turnips.

Olga, will you show the soup? I have never tried such a combination, although there are no turnips, but it is interesting and creepy.

[Girls]

Girls, thanks for stopping by: a-kiss: I understand you perfectly, I myself could not pass by these little pots, piglets! A couple of years ago I went into the Carousel, saw them, and bought them at a ridiculous price.We walked along the action -150 r. apiece, although I have never seen them without a stock.

Here's a huge thank you for the recipe! I was just thinking about what to cook with turnips

Irina, to your health! If you cook it, please share your impressions.

Purely intuitively, I understand that the difference in the final result, for example, when cooking in a soup or stewing, between pre-fried and unroasted turnips is about the same as between fried and unroasted potatoes.
So? Or am I confusing something?
I have a fish soup with turnips according to plan tomorrow.

Olga, exactly. Plus fried turnips, besides being tastier, cook faster. And about the soup is also interesting ... I never connected turnips with fish

I have never tried this combination, although there is no turnip,

And about soup, too, is interesting ... never connected turnips with fish

Girls, no miracles! Take your favorite recipe for soup, stew, vegetable salad and whatever your heart desires, and use turnips instead of potatoes everywhere.
I often substitute potatoes for either turnips or celery root.
This time I want to make a la Scandinavian / Swedish fish soup, but with turnips instead of potatoes, there are a lot of his recipes on the forum, and I have my own modification.
Good luck!

[Olga]

Olgathanks, boom know!

And I have never seen a turnip in my eyes, we do not sell it

[Lenusya]

Lenusya, sorry

[galchonok]

galchonok, does it taste like anything?

It looks like a radish, only not so juicy and vigorous, but the smell is one to one.

I like it after heat treatment closer to sweet potato.

Ol, I wrote about raw, but I didn't eat sweet potatoes, I don't know how it tastes.

[Irina]

Irina, I don't eat raw turnips, although I know that it is possible.
And sweet potato is very similar to potatoes, only sweetish and mushy, somewhat reminiscent of frozen potatoes. But turnips have their own taste, just for those who have not tried it, I try to suggest some analogies.

[Lenusya]

Lenusya, in principle, the girls have already answered. I agree with them.

[Check mark]

Check mark, today I cooked Swedish fish fish with turnips, and before putting them in the pan, I fried the turnips until slightly golden brown. It really tasted better than if you cook it right away. So thanks a lot for the tip!

Is it okay that I, with my soup, got into your topic off profile? if cho, I'll take it away, just hint!

[Olga]

Olga, but not at all! And your soup is very relevant here