Panschkraut / Potato Cabbage
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g potato (s)
- 1 small Can sauerkraut
- 1 medium onion (s)
- some Maggi
- salt and pepper
- oil
- Salt water for the potatoes
- Water for the sauerkraut
Print Recipe
Pin Recipe Instructions
- Add water with a little salt, about 1 teaspoon, and add the peeled potatoes.
- While the potatoes are boiling for about 30 minutes, put the sauerkraut in a saucepan with a little water and simmer for about 10 minutes.
- In the meantime, peel and dice the onion and fry in a pan with oil until translucent. As soon as the cabbage is ready, drain off the remaining water, add the onion and season with pepper and maggi to taste. Mash the cooked potatoes and mix with the sauerkraut.
- Panschkraut tastes good with meatballs or wiener sausages and can be eaten cold or warmed up the next day.
- Less the oil, the recipe contains around 200 kcal per serving. Depending on how much oil you use to fry the onion, you can add 100 to 200 kcal.
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