Sauerkraut Pie with Indonesian Mince

A classic dish with an exotic twist! We gently stew the sauerkraut with Indonesian spices such as star anise, cloves, and nutmeg. The mince is seasoned as it would be for an Indonesian frikadel pan (meatloaf), mildly spicy, sweet, and savoury at the same time, making it a perfect counterbalance to the sauerkraut. On top, we add creamy mashed potatoes sprinkled with coconut, which is baked in the oven. You'll also receive a mildly spicy apple compote on the side. Enjoy!

Sauerkraut, minced beef, potato, egg, ketjap manis, orange, butter, palm sugar, cloves, star anise, cumin seeds, coriander seeds, nutmeg, onion, garlic, sambal badjak (with shrimp paste), coconut, sunflower oil, pepper, salt.

Allergens: ei, koemelk, lactose, soja, sulfiet.

Microwave

Heat the dish loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the apple compote, removing the lime leaves!

Oven — 200°C, 15-30 minMarleen's choice

Preheat the dish covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the apple compote, removing the lime leaves! Disposable containers cannot go in the oven, transfer to an oven dish.

Energy123,82 kcal

Fat5,02 g

of which saturated2,36 g

Carbohydrates13,53 g

Dietary fibre2,16 g

Protein5,42 g

Salt1,14 g

Average weight: 540 g