Chili Sauerkraut

Bilderspalte: 

Wash hot and dry up the bio-orange and grate finely about 1 tbsp of peel.

Squeeze the juice of all oranges and measure approximately 400 ml.

Wash the chilis, remove the stalk and the core and cut in fine rings.

Crush finely the fennel seeds in a mortar.

Cut the tofu in approximately 1cm cubes.

Peel the shallots and dice them smally.

Heat the olive oil in a pot and steam the shallots in it with middle heat.

Add the sauerkraut and coroast 1-2 minutes.

Stir now and then and tear the cabbage with two forks.

Mix the fennel seeds, the chili and the orange peel with the cabbage, pour approximately 300ml of orange juice and switch heat on low grade.

Add the tofu to the cabbage and refine gently during 15-20 minutes in the closed pot.

If necessary, pour little by little the remaining orange juice.

Five minutes before the end of the cook time add the raisins.

Peel the mango and dice the pulp in about 1cm cubes.

Mix to the chili sauerkraut and let become warm.

Season with honey, salt and arrange.