Sauerkraut Stuffed Baked Apples
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
479
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 479 cal. | (23 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 25.5 μg | (43 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 15.8 μg | (35 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 527 mg | (13 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 12.9 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 28 mg | |||
| Complete sugar | 29 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 large Russet apples
- 2 Tbsps lemon juice
- 2 shallots
- 2 Tbsps butter
- 200 grams fresh Sauerkraut
- salt
- freshly ground peppers
- ½ tsp sugar
- 2 pinches Ground allspice
- 3 Tbsps chopped Walnut
- 8 slices Bacon
- 100 milliliters white wine
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F). Cut the tops off of the apples and carefully scoop out the insides.
2.
Coat the inside of the apples with lemon juice. Peel and dice the shallots and sauté in butter until softened. Add the sauerkraut and chopped walnuts to the pan and mix well. Season with salt, pepper, sugar and allspice.
3.
Fill the apples with the sauerkraut mixture and cover each with 2 slices of bacon and secure with toothpicks or wooden skewers. Transfer the apples to a baking dish, pour in the white wine, cover with aluminum foil and bake for 40-45 minutes, until the apples are tender and the bacon is crisp.
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