Sauerkraut Peppers

(324 votes)
Total Time Icon
Total time: 1 hour 10 min
Preparation Time Icon
Prep time: 20 min
Cooking Time Icon
Cook time: 50 min
Yield Icon
Enough for 1 person

🍓 Ingredients

6 Red bell peppers
1 Onion
750 grams Potatoes hard boiling
300 grams Sauerkraut raw
150 grams Cabanossi
1 tablespoon Clarified butter
  Salt and pepper black from the mill
1 teaspoon Marjoram dried
1 bunch Chives
1/2 teaspoons Sugar
200 grams Cream
75 grams Sour cream
  Fat for the form
250 milliliters Meat stock

🍽 Instructions

Cut a lid off each of the peppers. Clean, wash and salt the inside of the peppers.

Wash and peel the potatoes and cut them into thin slices. Cover with salted water and boil for about 5 minutes, then drain.

Peel and finely dice the onion. Cut the cabanossi into thin slices. Heat the lard in the pan and fry the sausages in it. Add the onion cubes and the sauerkraut, turn in the hot fat. Season with salt, pepper, marjoram and sugar.

Preheat the oven to 200°C. Rinse the chives and cut them into small rolls.

Mix half of them with the sauerkraut. Fill this mixture into the peppers. Grease an ovenproof dish, put the potatoes in it and pour the hot broth.

Put the peppers on top, put the lid on. Cook in a hot oven (center, gas mark 3, convection oven 180°C) for about 40 minutes. Mix the cream and sour cream, pour over the potatoes and leave to stew uncovered for another 10 minutes or so. Serve sprinkled with the remaining chives.

📊 Nutrition Facts

Nutritional values per serving:

175 g
757 g
319 g

📝 Recipe Overview

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