1. For noodles: 2. Bring salted water to boil and cook according to package directions. 3. For sauerkraut: 4. Drain sauerkraut in a colander, and with the back of a spoon squeeze it out until rather dry. 5. Optionally cut sauerkraut crosswise on a cutting board. It will be easier to mix and eat when using short noodles. 6. Deseed bell pepper and cut into 1/8 inch slices. 7. Heat oil in a pot over medium high heat and fry onion and pepper until onion in transparent, 3 minutes. 8. Add paprika, sauerkraut, apple juice and majoram. Stir to mix, reduce heat to medium low and cook covered for 5 minutes. Almost all liquid should have been absorbed. Otherwise cook open over high heat until almost dry. 9. Taste with salt and pepper. 10. For topping: 11. Mix sour cream with 2/3 of the chives. Reserve rest for garnish. 12. To assemble: 13. Mix noodles with sauerkraut. Put on individual plates and top with sour cream. Garnish with chives. ( I mince a small part of the bell pepper for additional garnish). 14. Note: If you can't get a small can of sauerkraut, the rest of a larger can will keep covered in the fridge for several days. German sauerkraut is mild. Taste yours. If it is very acidic rinse quickly in a colander under the tap. ---------------------------------------------------------------------------
Nutrition
Ingredients
