Cape bull table

Ingredients for 2 servings:

• 500 g potatoes, possibly leftover mashed potatoes from the previous day
• 500 g sauerkraut, mild or leftovers from the day before
• 1 milk
• butter
• 1 nutmeg
• 1 salt
• 10 g margarine
• 2 tbsp flour
• ½ large onion(s) or 2 small shallots
• Spice mix for vegetables
• some vegetable broth, granulated
• Maggi

Instructions

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

Sauerkraut and mashed potatoes

Saarland specialty from grandma’s garden (Kappes un Krumpa durch’n’anna, or sauerkraut and potato mash). For the Kappestier table, you can either use leftovers by putting yesterday’s mashed potatoes and sauerkraut in a pot, mix well, and let it warm up. Be careful, it will start to bubble and splash and burn easily, so stand by and stir well; it doesn’t take long to heat up. Or for fresh preparation: Peel the potatoes, chop them up, and boil them until tender. In the meantime, put the sauerkraut in another pot with water and let it simmer for about 10 minutes. Then drain it, reserving some of the cooking water. Heat the margarine in the empty sauerkraut pot, add finely chopped onions or shallots, and fry until translucent. Add the flour, stir, and deglaze the roux with a little of the sauerkraut cooking water. The roux shouldn’t be too runny. Season with Maggi, a little vegetable stock, and the spice mix. Add the sauerkraut and return to the heat. Drain the cooked potatoes, return them to the pot, and mash them. Add enough hot milk and butter to make a light mash. Season with salt and nutmeg. Stir in the sauerkraut, return to the stove, and return to the heat. Be careful not to let it burn, as it may bubble or splash. It goes great with leftover roasts, especially smoked pork and gravy, or fish fingers or schnitzel. It’s actually a great side dish for anything that needs a heartier side dish.