Sauerkraut Pan

Open the can of cabbage. Peel onions, cut into rings. Cut kabanossi into slices. Heat a frying pan. Fry bacon cubes in it, brown onions in bacon fat. Add Kabanossi and stir briefly. Add the sauerkraut and stir until the liquid has evaporated completely. Reduce the heat, let the cabbage brown a little bit while stirring continuously. Turn off the plate/gas. Stir in a large tablespoon of sour cream or crème fraiche (but no more than half a cup…). Season with paprika powder, it should get a little red color. Finished, who despite bacon and sour cream or crème fraiche is not “round” enough, add a little bit of lard or oil.

Our tip: Use bacon with a fine, smoky note!

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