Schupfnudel Sauerkraut Pan

Summary

Ingredients

• 250 g potato noodles or finernoodles from the refrierated shelf
• 200 g sauerkraut
• 2 tablespoon clarified butter
• 1 teaspoon stock (organic)
• 1 pinch (s) sugar
• 1 pinch (s) salt and pepper

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Instructions

1. Slowly roast the potato noodles until golden brown.
2. Let the sauerkraut simmer for about 20 minutes on a low flame and season with salt and pepper, optionally you can also add a bay leaf.
3. Fold the cooked sauerkraut under the golden-brown potato noodles and fry briefly, then deglaze with a little stock. A pinch of sugar is optional for a special taste.
4. Serve with a slice of fresh black bread.