Solo: Kassler Chop & Sauerkraut

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Solo: Kassler Chop & Sauerkraut

Kassler Chop with a quick sauerkraut, caramelized apples and Wholegrain mustard.

Ingredients to serve 1

  • 1 x Kassler chop
  • ⅛ head x cabbage – slice thinly
  • 1 x apple – peel and grate coarsely
  • 1 x apple – peel and cut into quarters
  • ½ x onion – slice thinly
  • 1 tbsp x apple cider vinegar
  • 1 tbsp x water
  • ½ tsp x xylitol
  • 1 tbsp x wholegrain mustard
  • ½ tsp x caraway seeds
  • 1 tbsp x butter (from your pantry)
  • . x olive oil, salt and pepper (from your pantry)
  • . x tin foil (from your pantry)


Step 1

Prepare ingredients as indicated above.

Step 2

Place a pan on a medium heat with a little bit of oil in it, enough to coat the pan lightly. Add the sliced onion and caraway seeds and cook for about 5 minutes until the onions are translucent. Add the cabbage and grated apple and cook for about a minute until the cabbage starts to wilt slightly. Now add the apple cider vinegar and water and let the mixture simmer (bubble gently) for about 7 minutes, stirring occasionally. (Turn the heat down if it’s bubbling too vigorously). Then add the xylitol and a little salt to taste. There should be a balance of sweet and sour. Continue to cook for a further 10 minutes until most of the liquid has evaporated. Once done put aside and cover with foil.

Step 3

Whilst the sauerkraut (cabbage and apple mixture) is cooking, place a clean pan on medium heat. Once the pan is hot, place the Kassler chop in the pan and cook for about 4 minutes each side. Remove the chop from the pan and set aside. Now add the apple quarters to the pan with the butter and cook for about 5 minutes until golden. Once cooked, remove from the heat.

Step 4

Serve the Kassler chop on bed of sauerkraut and caramelized apples with a dollop of Dijon mustard on the side.