Sauerkraut with tomato sauce
Instructions
Cut the wire thin cabbage, sprinkle the pretzels, zuccherateli, add the vinegar and a bit of cumin, mix and leave to marinate for half an hour.
Fry the chopped onions in lard, add the tomato paste, crushed garlic and paprika, then blank with white wine.
At this point add the sauerkraut and pour over the stock and cook.
Once the Sauerkraut is soft, sprinkle them with flour, add the tomato pieces, continue cooking and seasoned.
Ingredients and dosing for 4 persons
- 750 g of sauerkraut
- 100 g of onions
- 30 g of lard
- Salt
- Sugar
- Pepper
- Cumin
- 10 cl of white wine
- 10 cl of beef broth
- 20 g of flour
- 1 splash of wine vinegar
- 1 clove of garlic
- 2 tablespoons of tomato paste
- 1 teaspoon of paprika
- 120 g of tomato pieces peeled and seedless