30 min. total time
Ingredients for 1 portions
| 1 | Schb | Pork roast (leftover from last roast) |
| 1 | Stk | Potato dumplings (leftover) |
| 0.5 | Stk | Braunschweiger cabbage (small head of cabbage) |
| 1 | Stk | Onion |
| 4 | Stk | Garlic cloves |
| 1 | EL | Clarified butter |
| 2 | Stk | Eggs |
| 1 | EL | Butter |
| 1 | Msp | Salt |
| 1 | Msp | Pepper |
| 0.25 | Bund | Chives |
| 0.25 | Bund | fresh herbs from tde garden |
Preparation
- Peel and finely slice or dice the onion and garlic. Remove the outer leaves of the Braunschweiger Kraut, quarter it, remove the stem, and finely slice the Kraut.
- Cut the Schweinsbratenschnitte and the dumpling into bite-sized pieces. Wash and spin dry the chives and garden herbs. Cut the chives into small pieces and roughly tear the garden herbs.
- Heat butter lard in a large pan and fry the onion, garlic, Kraut, dumpling, and Schweinsbraten vigorously. Season with salt and pepper.
- Melt butter in a second pan, fry the fried eggs in it, and then place them on the finished Gröstl. Garnish with chive pieces and garden herbs.
Nutrition score
595
30,90 g
25,38 g
53,67 g
30 min. total time | 30 min. preparation time |
