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“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
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. For noodles:
  2. Bring salted water to boil and cook according to package directions.
  3. For sauerkraut:
  4. Drain sauerkraut in a colander, and with the back of a spoon squeeze it out until rather dry.
  5. Optionally cut sauerkraut crosswise on a cutting board. It will be easier to mix and eat when using short noodles.
  6. Deseed bell pepper and cut into 1/8 inch slices.
  7. Heat oil in a pot over medium high heat and fry onion and pepper until onion in transparent, 3 minutes.
  8. 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.
  9. Taste with salt and pepper.
  10. For topping:
  11. Mix sour cream with 2/3 of the chives. Reserve rest for garnish.
  12. To assemble:
  13. 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).
  14. 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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