Summary

Ingredients

• 500 g potato (s), possibly leftover mashed potatoes from the previous day
• 500 g sauerkraut, mild or leftovers from the day before
• 1 milk
• butter
• 1 nutmeg
• 1 salt
• 10 g mararine
• 2 tablespoon flour
• 0.5 ½ large onion (s) or 2 small shallots
• Spice mix for vegetables
• some vegetable broth, grained
• Maggi

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Instructions

1. Saarland specialty from grandma`s garden (Kappes un Krumpa durch`n`anna, i.e. sauerkraut and potato porridge)
2. Either use leftovers for the cape animal table, i.e. put the mashed potatoes and sauerkraut from the day before in a saucepan, mix well and let warm. Be careful, it starts to bubble and splash and burns easily. So stand next to it and stir well, it doesn`t take long until it is warmed up.
3. Or for fresh preparation: peel the potatoes, cut them into small pieces and cook them until cooked. In the meantime, put the sauerkraut in another saucepan with water and let it boil for about 10 minutes. Then pour off and collect some of the cooking water.
4. Heat the margarine in the empty sauerkraut pot, add chopped onions or shallots and fry until translucent. Add the flour, stir and deglaze the roux from the sauerkraut with a little cooking water. The sweat should not become too runny. Season to taste with Maggi, a little grained vegetable stock and spice mixture. Add the sauerkraut and reheat.
5. Drain the boiled potatoes, put them back in the pot and mash, add enough hot milk and butter to make a fluffy pulp. Season to taste with salt and nutmeg. Fold in the sauerkraut, put it on the stove again and heat it, be careful, risk of bubbling and splashing, do not let it burn.
6. Goes well with leftover meat, especially smoked pork and sauce or fish fingers or schnitzel, is actually suitable as an accompaniment to anything that can use a more hearty teammate on the plate.