Sauerkraut pan

Name: Sauerkraut pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 can(s) (850 ml) Sauerkraut; 2 medium-sized onions; 1-2 TABLESPOONS Lard; 7-10 Tbsp Salt; 7-10 Tbsp some peppercorns; 3 Bay leaves; 1 red and green pepper; 1 (approx. 225 g) Cabanossi; 1/4 l Milk; 1 pack of Mashed Potatoes; 4 TABLESPOONS Schmand; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Parsley

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 can(s) (850 ml) Sauerkraut
2 medium-sized onions
1-2 TABLESPOONS Lard
7-10 Tbsp Salt
7-10 Tbsp some peppercorns
3 Bay leaves
1 red and green pepper
1 (approx. 225 g) Cabanossi
1/4 l Milk
1 pack of Mashed Potatoes
4 TABLESPOONS Schmand
7-10 Tbsp Sweet peppers
7-10 Tbsp Parsley

Directions

1
Drain the sauerkraut. Peel and slice the onions. Heat lard. Fry the onions and sauerkraut for about 10 minutes while turning them. Season with salt, peppercorns and bay leaves. Meanwhile clean and wash the bell peppers, cut them into bite-sized pieces and slice the cabanossi. Add both to the sauerkraut and braise for another 10 minutes.
2
Deglaze with 200 ml water. For the puree boil 1/2 litre of salted water. Remove the pot from the heat and add milk. Stir in the puree flakes. Arrange sauerkraut pan with sour cream. Dust with paprika and garnish with parsley