Sauerkraut with peppers
(a "light" recipe)

Sauerkraut with peppers

The sauerkraut are always good;
and, indeed, in these pages you will often find them!

Here I suggest them in a very light version to be used as a side dish, either for a vegetarian main course or not.

And nothing forbids eating them alone, accompanying forkfuls with chunks of bread.

As I try to make all my light recipes, ingredients are listed in the appropriate amount in a diner.

Since this is a plate designed especially as a "light" side dish, I did not use any fat:
there is always time to add, if desired, with other dishes!

And now, starting as always from the ingredients, let's start cooking!

Ingredients, per person:

vegetable broth

Tz.

1

laurel

leaf

1

sweet paprika

ts.

1

medium pepper

pc.

1

apple

pc.

1

sauerkraut

g

200

Preparation:

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Wash the peppers, remove seeds and the white parts and cut into squares.
Wash an apple, remove the core and cut into pieces.
Set aside.

Pour the vegetable broth in a pot, add the bay leaf and paprika;
put on fire and bring to a boil.

When the broth boils, add the cabbage, stir and, after a couple of minutes, add the pieces of apple and pepper prepared previously.
Cover and cook over medium heat for about fifteen minutes.

The sauerkraut is ready:
serve them as a side dish to another dish or simply accompanied by boiled potatoes
(Possibly sprinkled with chopped parsley and seasoned with a little oil EVO).

Bon appetit!

ADVICES AND NOTES:

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