Sauerkraut Pie with Indonesian Mince

This is yesterday's meal, just as delicious today and €1 cheaper! Individually packed in sustainable disposable packaging. A classic dish with an exotic twist! The sauerkraut is gently stewed with Indonesian spices such as star anise, cloves, and nutmeg. The mince is seasoned as they do in Indonesia for frikadel pan (meatloaf), mildly spicy, sweet, and savoury at the same time, making it a perfect counterpoint to the sauerkraut. Topped with creamy mashed potatoes sprinkled with coconut, which is baked in the oven. You also get 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: soja, sulfiet, lactose, ei, schaaldieren

Microwave

Heat the dish loosely covered for 3-4 minutes. Serve with the apple compote, removing the lime leaves!

Oven — 200°C, 15-20 minMarleen's choice

Preheat the dish covered with an oven-safe plate or aluminium foil for 15-20 minutes. Serve with the apple compote, removing the lime leaves! Disposable containers cannot go in the oven, transfer to an oven dish.

Energy123,82 kcal

Protein5,42 g

Fat5,04 g

of which saturated2,36 g

Carbohydrates13,53 g

Dietary fibre2,16 g

Salt1,14 g

Average weight: 540 g