German Sauerkraut and Potato Casserole

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German Sauerkraut and Potato Casserole

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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14 ounces sauerkraut -- canned

800 g potatoes

1 can vegetarian sausages (you can also use a larger can

if you want more sausage in the casserole) -- (12 1/2 ounce)

1 large onion -- chopped

1 1/2 tablespoons canola oil

1 teaspoon cumin

salt -- to taste

3 1/2 ounces sour cream

 

Boil the potatoes with the skins on them until they are cooked, but not too

soft (maybe about 10-15 minutes).

 

Skin the potatoes and cut in slices.

 

Cut the sausages in long slices.

 

In a pan heat the oil and cook the onion a few minutes, then add sauerkraut

and seasoning. Sauté for a couple more minutes then set aside.

 

Spray 8x8 cooking dish with cooking spray and lay in alternating layers the

potatoes, then sausages, then sauerkraut.

 

In a small bowl whip the sour cream with salt according to your taste and

then pour/spread over the top.

 

Bake it in the oven at medium heat for around a 1/2 hour.

 

Description:

" The is a German casserole recipe made vegetarian given to me by my good

German friend, Nicola Wieland. I'm thankful she took the time to translate

this recipe for me. Enjoy! "

S(Internet Address):

" http://www.recipezaar.com/German-Sauerkraut-and-Potato-Casserole-305829 "

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Per Serving (excluding unknown items): 287 Calories; 11g Fat (32.7% calories

from fat); 6g Protein; 44g Carbohydrate; 6g Dietary Fiber; 11mg Cholesterol;

683mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0

Non-Fat Milk; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0