Spicy cabbage-potato pot

Name: Spicy cabbage-potato pot
Cook time: 1 h
Total time: 1 h
Yield: 5
Ingredients: 3 Peppers (e.g. green, yellow and red); 750 g Potatoes; 1 baby onion; 2 Garlic cloves; 2 TABLESPOONS Oil; 3 TABLESPOONS Tomato paste; 1 can(s) (850 ml) mild wine sauerkraut; 7-10 Tbsp salt, rose paprika; 1 TEASPOON dried thyme; 3 TSP vegetable broth, pepper; 150 g clotted cream; 7-10 Tbsp Parsley and thyme

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 5

3 Peppers (e.g. green, yellow and red)
750 g Potatoes
1 baby onion
2 Garlic cloves
2 TABLESPOONS Oil
3 TABLESPOONS Tomato paste
1 can(s) (850 ml) mild wine sauerkraut
7-10 Tbsp salt, rose paprika
1 TEASPOON dried thyme
3 TSP vegetable broth, pepper
150 g clotted cream
7-10 Tbsp Parsley and thyme

Directions

1
Clean the peppers, peel the potatoes. Wash both and cut them into pieces. Peel onion and garlic. Chop onion coarsely, chop garlic
2
Heat the oil in a large pot. Sauté the onion and garlic in it. Add potatoes and peppers and steam for 10-12 minutes. Sweat tomato paste with. Add sauerkraut, pull a little bit apart. Season with salt, rose paprika and thyme. Deglaze with 3/4-1 l water and stir in broth. Bring to the boil, cover and simmer for about 20 minutes.
3
Season sauerkraut pot with salt, pepper and possibly rose pepper to taste and garnish with herbs. Add sour cream
4
Sauerkraut is easier to digest if you season it with caraway, thyme, marjoram or juniper. Do not cook sauerkraut "to death", but only steam it briefly. If necessary, mix some more raw cabbage into the finished dish. The acid in the cabbage may not soften the potatoes. Therefore cook them almost through before you add the cabbage