Summary

Ingredients

• 500 g sauerkraut
• 400 g Kasseler neck (preferably well rown)
• 2 tablespoon onion (s)
• 1 large red pepper (s)
• 1 tablespoon ajvar, hot or teaspoon hot paprika powder
• 2 bay leaves
• 4 grains allspice
• 200 g crème fraîche (calorie-conscious use sour cream)
• 3 tablespoon oil

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Instructions

1. Cut the onions into small pieces and fry them in hot oil, add the smoked ham cut into cubes as thick as a thumb and fry, then leave out the fat from the smoked ham over a lower heat. In the meantime, cut the peppers into strips and let the sauerkraut drain - catch the liquid just in case. Now mix in the ajvar or paprika powder and add the paprika strips and sauerkraut. Finally add the bay leaves and allspice. Cover and simmer for 20 minutes to an hour, depending on the type of sauerkraut.
2. If the ingredients seem too dry, gradually add the sauerkraut liquid. Finally stir in the crème fraîche.
3. Serve with boiled potatoes.