Kasseler Pork with Sauerkraut – KasselerRippchen

Kassler Ripchen


  • 100g butter
  • 4-5 potatoes
  • 1 onion (finely chopped)
  • 700g of sauerkraut
  • 500 ml of dry white wine
  • 8 juniper berries (lightly crushed)
  • 6 kasseler pork cutlets
  • Sour Cream
  • Cornstarch or flour



  1. Cook the sauerkraut with a tablespoon of oil.
  2. Add the chopped onion and cook further. If needed, add more oil.
  3. Add 1/3 cup of wine and season with salt, pepper and sugar.
  4. Simmer for about 15 minutes. If necessary, add more wine in order not to burn the cabbage.
  5. In the meantime, bring to a boil the potatoes.
  6. In another pan, heat 1 tablespoon of oil or butter and fry the pork chops slightly. After they have fried, set them aside.
  7. Inthe oil were the chops were fried, add the other 2/3 cup of wine, but only after you have removed all traces of burning.
  8. Bring to a boil and add some sour cream.
  9. Mix some cornstarch with a little cold water and add it to the boiling sauce, as necessary, to thicken. The cornstarch is used to thicken the sauce. It can be replaced with flour.
  10. Season the sauce with salt and pepper.
  11. Place the pork chops in the sauce and servethem with sauerkraut and boiled potatoes.

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