Silesian Sauerkraut with Mushrooms
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g sauerkraut
- 20 g mushrooms, dried
- 1 tablespoon butter
- 1 tablespoon, leveled flour
- 1 onion (s), chopped
- salt and pepper
- 1 tablespoon sugar
- water
Print Recipe
Pin Recipe Instructions
- Drain the sauerkraut from the can in a sieve and cook in a saucepan with water until soft (approx. 40 min.). In the meantime, cook the mushrooms separately until soft.
- When the cabbage is soft, drain back in the colander and place in the saucepan. Then continue to cook on a low heat. Add butter, chopped onion and mushrooms to the cabbage and sprinkle with flour. Continue cooking while stirring. Season to taste with salt, pepper and sugar.
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