Summary

Ingredients

• 350 g spahetti
• 500 g sauerkraut
• 200 g cream
• 2 teaspoons vegetable broth, grained

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Instructions

1. Cook the spaghetti al dente.
2. Heat the cream in a large (!) Pan. Stir in the vegetable stock and add the well squeezed sauerkraut. Simmer over a low flame for about 5 minutes while stirring.
3. Add the drained spaghetti and mix well.