Alsatian platter with Riesling cabbage

For 4 people
  • 2 large carrots (approx. 250 g)
  • 2 medium-sized onions
  • 1 clove of garlic
  • 1 sour apple
  • 1 Soup chicken (approx. 1.2 kg;
  • halve lengthways)
  • 1 Can (s) (850 ml ) Sauerkraut
  • salt, pepper
  • 3 juniper berries
  • 1 Bay leaf
  • 2 (approx. 180 g) Mettenden
  • 200 ml Riesling wine
  • Parsley
50 minutes
Peel carrots, onions and garlic. Wash carrots. Chop the onions and garlic. Wash, core and dice the apple. Wash the chicken and cut in half if necessary
Put the cabbage with carrots, onions, garlic, apple, salt, pepper and spices in a pressure cooker (min.4.5 l). Place the chicken and meatloaf on top. Pour the Riesling and 1/4 l water, bring to the boil. Close the pot according to the instructions and bring to the boil (see manufacturer). Then cook for about 25 minutes. (In a normal pot approx. 1 1/4 hours.)
Steam off and open the pot according to the instructions (see manufacturer). Remove the chicken, let it cool down a little
Also remove the carrots and sausage. Cut into pieces or slices. Peel the legs and breast off the chicken and remove the skin. Season the sauerkraut again to taste. Serve everything. Sprinkle with parsley. In addition: boiled potatoes
1 person approx.:
  • 580 kcal
  • 2430 kJ
  • 53 g protein
  • 34 g fat
  • 4 g carbohydrates


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