Maultaschen and sauerkraut pan with creamy tomato sauce

Ingredients for 2 servings:

• 1 pack of Maultasche(s)
• 500 g sauerkraut
• 1 can tomatoes, pureed or chopped
• 2 large onions
• 200 g sour cream or crème fraîche
• 1 tbsp clarified butter
• 1 tbsp, heaped mixed herbs, frozen
• n. B. Caraway
• e.g. salt and pepper
• 2 cup(s) of water, approx. 120 – 150 ml each
• 1 tsp, heaped vegetable stock
• 2 tsp dried spice(s) of your choice, e.g. rosemary, oregano, thyme, marjoram or paprika

Instructions

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

Fry the Maultaschen in clarified butter until crispy. Roughly dice the onions and fry briefly. Add the sauerkraut, pour in about 2 cups of water, and add the vegetable broth. Stir in the can of tomatoes, then stir in the frozen herbs, caraway seeds, and other spices. Bring everything to a boil while stirring, then simmer over medium heat for about 20 minutes. Once most of the liquid has evaporated, stir in the sour cream and season with salt and pepper.