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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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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. Ingredients:
6 ounces egg noodles |
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 |
4 tablespoons low-fat sour cream |
2 tablespoons chives or 2 tablespoons spring onions, finely sliced |
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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