Baked potato and kraut (with pork round rissoles)



  • 500 g of pork
  • 1.5 tbsp of fat (for round rissoles)
  • 500 g of potato
  • 1 tbsp of dairy butter (for potato mash)
  • 500 g of kraut
  • 1- 2 carrots
  • 1-2 bulb onions
  • 1 tbsp of tomato sauce
  • 1 tbsp of fat
  • 1-2 tsp of wheat flour
  • 1-2 tsp of sugar
  • 1 tbsp of sugar
  • sunflower oil
  • dried breadcrumbs
  • salt – to taste
  • black ground pepper – to taste


Cut pork into rather big pieces and make round rissoles. Then salt and pepper them. Fry pork on the fat. Wring out the kraut and stew it. Mix slightly fried onion with tomato paste, fried flour, sugar, slightly fried carrot, pepper and salt. Add these ingredients to the kraut, mix them and stew.

Peel, wash and boil potato. Make potato mash (add dairy butter).

Grease the deep stewing pan with butter, powder it with dried breadcrumbs and put cooked kraut there. Place fried pork rissoles above. Add potato mash, powder it with dried breadcrumbs, sprinkle with sunflower oil and bake in the oven.

Enjoy your meal!