Sauerkraut and Noodles
"Quick, easy and low-fat vegetarian main dish for two. Packed with vitamin C, iron and fiber. I recommend using egg noodles, not pasta. The flavor will be rather bland then."
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
-
For noodles
- 6 ounces egg noodles
-
For Sauerkraut
- 1 (11 ounce) can sauerkraut
- 1 tablespoon oil
- 1 onion, minced
- 1 red bell pepper
- 1⁄2 teaspoon paprika
- 7 tablespoons apple juice (100% juice)
- 1 teaspoon marjoram
- 1 pinch salt
- 1⁄8 teaspoon fresh ground black pepper
-
For topping
- 4 tablespoons low-fat sour cream
- 2 tablespoons chives or 2 tablespoons spring onions, finely sliced
directions
-
For noodles:
- Bring salted water to boil and cook according to package directions.
-
For sauerkraut:
- Drain sauerkraut in a colander, and with the back of a spoon squeeze it out until rather dry.
- Optionally cut sauerkraut crosswise on a cutting board. It will be easier to mix and eat when using short noodles.
- Deseed bell pepper and cut into 1/8 inch slices.
- Heat oil in a pot over medium high heat and fry onion and pepper until onion in transparent, 3 minutes.
- Add paprika, sauerkraut, apple juice and majoram. Stir to mix, reduce heat to medium low and cook covered for 5 minutes. Almost all liquid should have been absorbed. Otherwise cook open over high heat until almost dry.
- Taste with salt and pepper.
-
For topping:
- Mix sour cream with 2/3 of the chives. Reserve rest for garnish.
-
To assemble:
- Mix noodles with sauerkraut. Put on individual plates and top with sour cream. Garnish with chives. ( I mince a small part of the bell pepper for additional garnish).
- Note: If you can't get a small can of sauerkraut, the rest of a larger can will keep covered in the fridge for several days. German sauerkraut is mild. Taste yours. If it is very acidic rinse quickly in a colander under the tap.
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RECIPE SUBMITTED BY
Hi,
I am German and I live with my husband Thorsten (Chef Thorsten)in the former German capital Bonn, a rather small town near Cologne at the river Rhine.
I work in a teashop (a TeaGschwendner franchise shop, see my web site link) situated in a quaint little old house in the center of Bonn and like it a lot. I enjoy to make myself comfortable with a cup of tea and a book (an old cookbook is good).
