Nuremberg sauerkraut pan

Ingredients for 3 servings:

• 400 g sauerkraut, ready to cook in a jar
• 250 g mushrooms, brown
• 3 potatoes
• 2 onions
• 2 cloves garlic
• 1 red bell pepper
• 1 pack of low-fat bratwurst (Nuremberg bratwurst)
• 150 g light cream
• 125 ml vegetable stock, as needed, or water
• 1 shot of dry white wine
• Salt
• Pepper, freshly ground
• 1 tsp, heaped sweet paprika
• ½ tsp caraway seeds
• nutmeg
• Parsley, chopped
• 2 tbsp oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Boil the potatoes in their skins and let cool. Pierce the sausages several times with a needle and fry them all over in 1 tablespoon of oil in a non-stick pan or on the grill. Remove and set aside. Clean and halve the mushrooms, leaving very small heads whole. Peel, halve, and slice the onions. Peel and finely dice the garlic. Wash and quarter the bell peppers, remove the cores, and cut into strips. Add the second tablespoon of oil to the pan, or both if the sausages were grilled. Fry the onions, garlic, mushrooms, and bell peppers for about 5 minutes. Add the sauerkraut, caraway seeds, and white wine, and simmer with the lid on for another 10 minutes, turning frequently. If the consistency seems too dry, add a tablespoon or more of water or broth. Meanwhile, cut the sausages in half or thirds crosswise. Then add the crème légére, the sausage pieces, and the peeled, diced potatoes to the cabbage. Heat everything through, season with spices, and serve sprinkled with herbs. If you want to reduce the fat even further without sacrificing flavor, you can use yogurt cream cheese with only 5 percent fat, perhaps from a discount store. This, mixed with a few tablespoons of broth, makes a wonderful cream substitute.