Sauerkraut pan with oyster mushrooms
- 1 medium-sized onion
- 1 red pepper
- 1 medium-sized zucchini
- 250 g Oyster mushrooms
- or pink mushrooms
- 2-3 tablespoons Oil, salt, pepper
- 750 g Sauerkraut
-
1 TL vegetable broth ( Instant) - 2 Bay leaves
- Sweet paprika
- 2-3 stem (s) Marjoram
- 4 EL firm sour cream
40 minutes
easy
- 1.
- Peel and chop the onion. Clean, wash and dice the peppers and zucchini. Clean the mushrooms and rub them with kitchen paper. Halve the large mushrooms
- 2.
- Heat the oil in a large pan. Fry the mushrooms in it over high heat for about 1 minute while turning. Season with salt and pepper, remove. Briefly sauté the paprika, courgette and onion in the frying fat
- 3.
- Add sauerkraut and sauté. Deglaze with 1/8 l water. Bring to the boil and stir in the broth. Add the laurel and cover everythingBraise for about 15 minutes. Season with salt, pepper and noble sweet paprika
- 4.
- Wash the marjoram and pluck the leaves. Mix the marjoram and mushrooms into the vegetables approx. 5 minutes before the end of the cooking time. Season again to taste and serve with sour cream. Whole grain bread goes well with it
- 5.
- EXTRA TIPS
- 6.
- -The sauerkraut pan also tastes great as a filling in pancakes . If you like, you can enrich it with diced ham or smoked pork.
- 7.
- Great alternative to eating sauerkraut: Drink 1 glass of sauerkraut juice more often. It also has a health-promoting effect
1 person approx.:
- 140 kcal
- 580 kJ
- 7 g protein
- 9 g fat
- 7 g carbohydrates
Leave A Comment