Summary

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

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Instructions

1. 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.
2. In the meantime, fry the potato noodles in the butter until golden brown in another pan and then mix them with the sauerkraut.