Sauerkraut spaetzle pan with Leberkäse

AUTHOR
Zackary Austin
DIFFICULTY
very easy
RATING
3.3 4
COOK TIME
15 mins
TOTAL TIME
15 mins

Ingredients

Servings: 4
  • 2 discs (à 100 g) Leberkäse
  • 1/2 red pepper
  • 1/2 850- ml can of sauerkraut
  • 2 TABLESPOONS Oil
  • 250 g fresh spaetzle (refrigerated shelf)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 250 g Schmand
  • 2 TABLESPOONS Milk
  • 1/2 bunch Chives
  • 7-10 Tbsp Sweet peppers

Directions

  1. 1

    Cut the meat loaf into strips. Halve the peppers, clean, wash and cut into small strips. Pour sauerkraut into a sieve, rinse briefly and drain well

  2. 2

    Heat the oil in a large frying pan. Fry the meat for about 4 minutes, turning it over. Remove and keep warm. Add the bell peppers to the cooking fat and fry for 2-3 minutes. Put spaetzle and sauerkraut into the pan and steam for about 4 minutes. Put the meat back into the pan and mix in. Season to taste with salt and pepper

  3. 3

    For the dip, stir sour cream and milk until smooth. Wash the chives, shake dry. Put some chives aside for garnishing, cut the remaining chives into small rolls. Stir the chive rolls into the sour cream. Season to taste with salt, pepper and paprika. Garnish the sauerkraut noodle pan with sour cream and chives. Add the remaining dip in a bowl

Nutrition Facts

KCAL
480 kcal
CARBS
24 g
FATS
36 g
PROTEINS
13 g

Categories & Tags

Main Dishesvery easyFast Food