Leberkäse and sauerkraut pan

Ingredients for 4 servings:

• 2 bell peppers
• 200 g Leberkäse
• 1 pack of Schupfnudeln from the refrigerated section (500 g)
• 2 tbsp oil
• 1 can sauerkraut, 425 ml
• 100 ml cream or more, depending on taste
• 100 ml broth
• 3 tbsp mustard (you can mix sweet or hot, depending on your taste)
• ½ tsp caraway powder
• salt and pepper
• optionally onion(s) as desired
• possibly chives, fresh, as desired

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

made quickly

First, wash the bell peppers, halve them, and cut them into strips. Cut the meatloaf into strips as well. Then, heat the oil in a pan and fry the bell peppers, meatloaf, and potato dumplings. Stir in the sauerkraut. Mix the cream with the broth and mustard, and season with salt, pepper, and caraway seeds. Add everything to the pan and bring to a boil. If you like, you can also add onions or fresh chives. We always enjoy this with fresh farmhouse bread.