Mediterranean sauerkraut

Ingredients for 2 servings:

• 75 g tomatoes, dried in oil
• 1 medium-sized garlic clove(s)
• 2 tbsp oil from the tomato jar
• 50 g onion(s), cut into strips
• 70 ml vegetable stock
• 200 g tomatoes, chopped, from the can
• 1 tbsp tomato paste
• 1 tsp herbs de Provence
• 2 pinch(s) pepper, black
• 350 g sauerkraut from the can, drained
• 2 tbsp maple syrup
• 50 g Pecorino or Parmesan, coarsely grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

a hearty combination with Italian flair

Drain the tomatoes well and cut into smaller cubes. Peel and finely chop the garlic. Heat the oil in a pan. Sauté the onion strips and garlic, then deglaze with the broth and chopped (chunked) tomatoes. Add the tomato paste, Provençal herbs, pepper, and sauerkraut. Simmer gently for about 12-15 minutes. After about 10 minutes, stir in the maple syrup and diced tomatoes. Season to taste, if desired. Arrange the sauerkraut on plates and sprinkle with the cheese. Serve best with mashed potatoes; a green leaf salad also goes well with it.