Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 1 packet potato noodles, approx. 500 g
- acon cubes
- 1 onion (s)
- 1 can sauerkraut
- 2 tablespoon rapeseed oil
- 2 tablespoon butter
- 1 cup vegetable stock, approx. 200-250 ml content
- 1 tablespoon peppercorns, black
- salt
Print Recipe
Pin Recipe Instructions
- Heat the rapeseed oil in a pan and leave the diced bacon in it. Cut the onion into small pieces and add, sauté until translucent. Put the sauerkraut in the pan, fry briefly and pour in the vegetable stock. Add the peppercorns, cover and simmer for 15 minutes, season with a little salt.
- In the meantime, fry the potato noodles in the butter until golden brown in another pan and then mix them with the sauerkraut.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below