Summary

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

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Instructions

1. Boil the potatoes in their skins for 15 minutes, drain the sauerkraut, clean the peppers and spring onions and cut into strips.
2. 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.
3. Drain the potatoes, rinse, peel off the peel and cut the potatoes into wedges.
4. Heat the oil in a second pan and fry the potatoes until golden brown, season with salt and pepper.
5. 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.
6. 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.