Sauerkraut pan with Kabanossi

Name: Sauerkraut pan with Kabanossi
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 3 Peppers (e.g. green, yellow and red); 300 g Kabanossi; 1 TABLESPOON Oil; 1 can(s) (à 850 ml) Sauerkraut; 4 Stem/s Parsley; 200 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

Szeged goulash in a lightning version: The piquant Kabanossi is cooked faster than the classic pork goulash, but tastes just as good with spicy sauerkraut with sour cream

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

3 Peppers (e.g. green, yellow and red)
300 g Kabanossi
1 TABLESPOON Oil
1 can(s) (à 850 ml) Sauerkraut
4 Stem/s Parsley
200 g Schmand
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers

Directions

1
Clean, wash and cut the peppers into pieces. Cut Kabanossi into slices. Heat oil in a large pan with lid. Fry Kabanossi and paprika for about 5 minutes and take them out. Sauté the sauerkraut in hot frying fat. Add 100 ml water. Cover and stew for about 15 minutes.
2
Wash and chop parsley and mix with sour cream. Stir 2 tablespoons of sour cream into the cabbage. Then stir in Kabanossi and paprika, heat up. Season sauerkraut pan with salt, pepper and paprika. Serve with the parsley sour cream. It goes well with farmhouse bread.
3
Instead of the sausage you can use diced smoked tofu. It can be fried crispy and gives the dish a hearty smoky aroma.