Colorful cabbage noodles with peppers

Ingredients for 4 servings:

• 500 g spirals
• 400 g sauerkraut
• 2 bell peppers
• 1 onion(s)
• 2 garlic cloves
• 100 g Parmesan, grated
• some oil or butter
• salt and pepper
• possibly parsley

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Leo’s favorite food from the Merseburg cafeteria

Then cook the spirelli in plenty of salted water al dente according to the package instructions. Then drain and set aside. In the meantime, drain the sauerkraut well. Peel and finely chop the onion and garlic. Wash, deseed, and dice the bell peppers. Heat a little oil or butter in a large pan, add the onions and garlic, and sauté over medium heat until translucent. Then add the diced bell peppers and fry for about 5 minutes, until slightly softened. Fry the drained sauerkraut for another 5 minutes, until lightly browned. Add the cooked spirelli, mix everything well, and fry in the pan for another 2-3 minutes to allow the flavors to blend. Finally, season with salt and pepper to taste, then sprinkle with the grated Parmesan and stir in gently. Garnish with some freshly chopped parsley or more grated Parmesan for a finishing touch.