Dessert
Kirschmichel – German Cherry Bread Pudding
DNutri-Score
Not availableIron
1.2 gFibre
per serving
Potato and sauerkraut bake
A layered bake of potatoes, sauerkraut and white beans with tomato purée, turkey breast and a topping of melted Butterkäse cheese.
Included in these collections
ANutri-Score
Nutrition per serving2.2 mgIron
11.9 gFibre
258.8 kcalEnergy
16 gProtein
27.1 gCarbohydrates
4.9 gFat
All nutrition per serving
- Energy
- 258.8 kcal
- Protein
- 16 g
- Carbohydrates
- 27.1 g
- Fat
- 4.9 g
- Fibre
- 11.9 g
- Salt
- 2.2 g
- Iron
- 2.2 mg
- Calcium
- 251.9 mg
- Vitamin C
- 88.4 mg
STEP BY STEP
Let's make something delicious.
- 01
Preheat the oven to 220 °C with top and bottom heat.
- 02
Cook or heat the sauerkraut according to the pack instructions.
- 03
Peel the boiled potatoes and cut into 2 mm thick slices.
- 04
Spread half the sauerkraut in a baking dish and layer the potato slices on top. Spread the drained beans over the potatoes.
- 05
Spread the tomato purée over the beans and cover with the remaining sauerkraut.
- 06
Cut the turkey breast and cheese into small pieces and scatter over the bake.
- 07
Bake on the middle shelf of the oven for 25 minutes.
Nutrition & sources
Publisher: meala GmbH
Nutrition based on BLS & additional sources. per serving
Nutrition is calculated from ingredient quantities and linked food composition data, per serving. Sources include the German Nutrient Database (BLS) and additional sources. Estimated quantities, product differences and preparation can affect actual values. Cooking losses and water absorption are not modelled separately. Missing values are left unspecified. Values are calculated estimates, not laboratory measurements.
Sources: BLS, additional food databases.
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