Cassel Chop on Apple-Honey Sauerkraut

Prepare the sauerkraut with onion, lard and a little sugar, add the peeled, sliced apples just before they are cooked, steam everything together until tender, put the finished cabbage in an ovenproof dish and keep warm.

Roast the chops on both sides in lard, put them on the cabbage and brush them with honey.

Fry diced bacon in the drippings, extinguish with red wine, boil the resulting sauce by half and pour over the meat.

Serve with mashed potatoes or potato balls.

Many dishes such as Selchkaree Karree, Kasselerkamm and Selchkaree Ripperl, respectively, are owed to the master butcher Cassel from Potsdamer Strasse. He put a lightly smoked pork loin in brine – this was the birth of Selchkaree.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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