Sauerkraut and Bell Pepper Pan with Cabanossi
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g potato (s), waxy
- 500 g sauerkraut
- 2 bell peppers, red or green
- 1 bunch spring onion (s)
- 1 tablespoon clarified butter
- salt and pepper
- 2 tablespoons oil
- 250 g Cabanossi
- 1 tablespoon mustard, grainier
- 100 g sour cream
Print Recipe
Pin Recipe Instructions
- Boil the potatoes in their skins for 15 minutes, drain the sauerkraut, clean the peppers and spring onions and cut into strips.
- Heat clarified butter in a large pan, sauté paprika and spring onions, add sauerkraut and sauté with it. Salt, pepper and cook for 10 minutes with the lid closed.
- Drain the potatoes, rinse, peel off the peel and cut the potatoes into wedges.
- Heat the oil in a second pan and fry the potatoes until golden brown, season with salt and pepper.
- Cut the Cabanossi into thin slices, add to the potatoes and fry briefly. Add both to the sauerkraut and mix with the mustard and sour cream.
- TIP: If the dish with sauerkraut is a bit too sour for you, it is best to boil the sauerkraut briefly in water and then drain it into the pan.
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