{"id":1467,"date":"2011-05-07T14:43:56","date_gmt":"2011-05-07T14:43:56","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1467"},"modified":"2011-05-07T14:43:56","modified_gmt":"2011-05-07T14:43:56","slug":"paprikakotlett-mit-rotkohl","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/07\/paprikakotlett-mit-rotkohl\/","title":{"rendered":"Paprikakotlett mit Rotkohl"},"content":{"rendered":"<p>Vier Kotlettscheiben mit Salz und Paprika w\u00fcrzen, in Mehl (Type W 630) w\u00e4lzen, von beiden Seiten scharf anbraten. Im Bratfett gew\u00fcrfelten Speck, Zwiebelscheiben, Mehl und Tomatenmark r\u00f6ste, mit Knochenbr\u00fche auff\u00fcllen und Paprika hinzuf\u00fcgen, glattr\u00fchren, Gew\u00fcrze hinzuf\u00fcgen, durchkochen lassen und mit suarer Milch oder Sahne, Zitronensaft und evtl. noch etwas Parika abschmecken. Die Tunke \u00fcber die Koteletts geben und langsam garziehen lassen.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Vier Kotlettscheiben mit Salz und Paprika w\u00fcrzen, in Mehl (Type W 630) w\u00e4lzen, von beiden Seiten scharf anbraten. Im Bratfett gew\u00fcrfelten Speck, Zwiebelscheiben, Mehl und Tomatenmark r\u00f6ste, mit Knochenbr\u00fche auff\u00fcllen und Paprika hinzuf\u00fcgen, glattr\u00fchren, Gew\u00fcrze hinzuf\u00fcgen, durchkochen lassen und mit suarer Milch oder Sahne, Zitronensaft und evtl. noch etwas Parika abschmecken. Die Tunke \u00fcber die &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/07\/paprikakotlett-mit-rotkohl\/\">Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6,47],"tags":[74],"class_list":["post-1467","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-schwein","tag-kotlett","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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Mai 2011","format":false,"excerpt":"Zubereitung: 4 magere Fleischscheiben klopfen und mit etwas Paprika w\u00fcrzen, 125 g in rechteckige, nicht zu starke Scheiben geschnittenen K\u00e4se auf die Fleischscheiben legen, die Seiten zusammenklappen, festdr\u00fccken, in Mehl w\u00e4lzen und in sch\u00e4umender Sonja goldgelb braten. Rahmtunke: Im Bratfett Mehl (Type W 630) anr\u00f6sten; Tomatenmark zugeben, kurz mit angehen\u2026","rel":"","context":"In &quot;Hauptgerichte&quot;","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1580,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/11\/bratwurst-mit-tomatenkraut\/","url_meta":{"origin":1467,"position":1},"title":"Bratwurst mit Tomatenkraut","author":"Steffen","date":"11. Mai 2011","format":false,"excerpt":"600 g geputztes und gewaschenes Wei\u00dfkraut nach Wegnahme des Rohanteils in Bl\u00e4ttchen (Fleckerln) schneiden, mit 15 g Speckw\u00fcrfeln und 40 g Zwiebelscheiben goldgelb r\u00f6sten, mit etwas Br\u00fche auff\u00fcllen und gard\u00fcnsten Aus dem Bratenfett, ebenfalls 15 g Speckw\u00fcrfel und Mehl (Type W 630) eine helle Schwitze bereiten, darin das Tomatenmark kurz\u2026","rel":"","context":"In &quot;Hauptgerichte&quot;","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1451,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/07\/tomatensuppe\/","url_meta":{"origin":1467,"position":2},"title":"Tomatensuppe","author":"Steffen","date":"7. Mai 2011","format":false,"excerpt":"Zutaten: 1 Liter Knochenbr\u00fche 35 g Sonja 20 g Zwiebeln 40 g Mehl (Type W 630) 60 g Tomatenmark 4 E\u00dfl\u00f6ffel Milch Thymian Paprika Zucker Zubereitung: Aus Sonja Zwiebeln und Mehl eine helle Schwitze bereiten, Tomatenmark kurz mitr\u00f6sten und etwas Paprika hinzugeben, mit Milch glattr\u00fchren, mit Knochenbr\u00fche auff\u00fcllen, durchkochen lassen\u2026","rel":"","context":"In &quot;Suppe&quot;","block_context":{"text":"Suppe","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/suppe\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1574,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/11\/tomatenfleisch-mit-makkaroni\/","url_meta":{"origin":1467,"position":3},"title":"Tomatenfleisch mit Makkaroni","author":"Steffen","date":"11. 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