Panschkraut / potato weed

Ingredients for 2 servings:

• 400 g potatoes
• 1 small can of sauerkraut
• 1 m.-sized onion(s)
• some Maggi
• salt and pepper
• oil
• Salt water for the potatoes
• Water for the sauerkraut

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Polish recipe, just like my mom makes it

Boil water with a little salt, about 1 teaspoon, and add the peeled potatoes. While the potatoes are cooking for about 30 minutes, add the sauerkraut to a pot with a little water and let it simmer for about 10 minutes. In the meantime, peel and dice the onion and fry it in a pan with oil until translucent. Once the cabbage is done, drain the remaining water, add the onion and season with pepper and Maggi. Mash the cooked potatoes and mix with the sauerkraut. Panschkraut tastes great with meatballs or Vienna sausages and can also be eaten cold or reheated the next day. Excluding the oil, the recipe contains about 200 kcal per serving. Depending on how much oil you use to fry the onion, you can add 100 to 200 kcal.