Maultaschen Sauerkraut Pan with Creamy Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 pack dumplings
- 500 g sauerkraut
- 1 can tomato (s), strained or in pieces
- 2 large onions
- 200 g sour cream or crème fraîche
- 1 tablespoon clarified butter
- 1 tablespoon, heaped herbs, mixed, frozen
- Caraway
- salt and pepper
- 2 cup water
- 1 teaspoon, heaped vegetable broth
- 2 teaspoons your choice spice (s), dried; e.g., rosemary, oregano, thyme, marjoram or paprika
Print Recipe
Pin Recipe Instructions
- Fry the Maultaschen in clarified butter until crispy. Roughly dice the onions and fry them briefly. Add the sauerkraut, add about 2 cups of water and add the vegetable stock. Mix in the can of tomatoes, then mix in frozen herbs, caraway seeds and other spices. Bring everything to the boil while stirring and then simmer over medium heat for about 20 minutes.
- When most of the liquid has evaporated, stir in the sour cream and season with salt and pepper.
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