Sauerkraut and Olive Gratin
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
310
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 50.4 μg | (84 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 1,087 mg | (27 %) | ||
| Calcium | 237 mg | (24 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 1 ½ kilograms fresh Sauerkraut
- 2 onions
- 1 kilogram potatoes
- 2 Tbsps butter
- 200 grams green Olives (stuffed, if desired)
- 100 grams Cheese (grated)
- 250 milliliters Beef broth
- 200 milliliters Whipped cream
- salt
- freshly ground peppers
- Caraway
Preparation steps
1.
Drain sauerkraut if necessary.
2.
Peel onions and cut into thin rings.
3.
Thinly slice olives crosswise.
4.
Peel potatoes and cut into thin slices.
5.
Butter a roasting pan or baking dish and line with a thin layer of sauerkraut. Then, layer with potato slices, onion rings and sauerkraut. Sprinkle with olives and season with salt, pepper and caraway seeds. Repeat layers until all ingredients are used up (reserving a few olives for sprinkling). Finally, pour in broth and cream and press ingredients down with a spatula: liquid should barely cover the top. Sprinkle with cheese and remaining olives and bake in preheated oven at 180°C (approximately 350°F) until golden-brown, about 45 minutes.
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