The sauerkraut must be one of the best inventions of Central and Eastern Europe. Sour cabbage is a great ingredient that goes perfectly with almost any type of sausage, resulting in one of the most satisfying (and cheap) winter meals.
Servings: 4 (0.45 eur/portion)
Cooking time: 30 min
- 1/2 jar of sauerkraut, ~350 g (0.8 eur)
- 1 onion (0.1 eur)
- 3 slices of bacon (0.5 eur)
- 1 potato (0.2 eur)
- 3 smoked small sausages (0.2 eur)
- sour cream (optional)
- In a cast iron skillet saute the onion cut julienne until it gets golden.
- Add the chopped bacon and let them cook for 3-4 min.
- Add the chopped potato and cook it until it gets brown and slightly brown.
- It is now time for the sour cabbage. I usually drain half of it in a strainer, so that the mix doesn’t get too soft.
- Combine it in the skillet and cook on medium high, while mixing every few min. It can get sticky, so it is important to mix.
- Add the chopped smoked sausage and cook it for 10 more minutes.
- It is ready to be served either in a sandwich (look pretty funny) or just b itself with some sour cream.
For more ideas for recipe just as delicious as the sauerkraut one, you can check my category here.