Sauerkraut and pepper pan with Cabanossi

Ingredients for 4 servings:

• 500 g potatoes, waxy
• 500 g sauerkraut
• 2 bell peppers, red or green
• 1 bunch of spring onions
• 1 tbsp clarified butter
• salt and pepper
• 2 tbsp oil
• 250 g Cabanossi
• 1 tbsp grainy mustard
• 100 g sour cream

Instructions

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

Boil the potatoes with their skins for 15 minutes. Drain the sauerkraut, trim the bell peppers and spring onions, and cut into strips. Heat the clarified butter in a large pan, sauté the bell peppers and spring onions, then add the sauerkraut and sauté. Season with salt and pepper and sauté with the lid on for 10 minutes. Drain the potatoes, rinse well, peel off the skins, and cut the potatoes into wedges. Heat the oil in a second pan and fry the potatoes until golden brown, seasoning with salt and pepper. Cut the Cabanossi into thin slices, add to the potatoes, and fry briefly. Add both to the sauerkraut and mix with the mustard and sour cream. Tip: If the dish with sauerkraut on its own is a bit too sour for you, briefly boil the sauerkraut in water and then add it to the pan after draining.