Pasta with sauerkraut

Ingredients for 4 servings:

• 500 g tagliatelle pasta, small, narrow
• 500 g sauerkraut
• 1 m.-sized onion(s)
• some rapeseed oil
• some grapes, thin-skinned, few seeds
• some caraway
• 5 juniper berries
• 2 m.-large bay leaves
• some vegetable broth
• 5 leaves of sage, if desired

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

simple, fast, good

If using fresh sauerkraut, check if it’s too sour and, if necessary, “wash” it again in water. Place the sauerkraut in a pot, add a little water, and the other ingredients. Simmer over low heat for about 10 minutes. Meanwhile, add the pasta and cook. Meanwhile, in a large pan, fry the finely chopped onion with a little rapeseed oil until translucent. When the pasta is cooked al dente, drain it and add it to the pan, along with the half-cooked sauerkraut. Add a little broth and mix everything well in the pan. Let it simmer for about 15 minutes. Add more broth occasionally, stirring and stirring occasionally, and remove the bay leaves if necessary. Season to taste with salt and fresh pepper. If you want to try it, chop a few fresh sage leaves and add them to the pan. This goes well with a steak with pesto, perhaps with pickled green peppercorns.