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SAUERKRAUT SKILLET

30. June 2020
picture of vegan sauerkraut skillet
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German food today, super easy recipe: it is loosely adapted from the amazing Schupfnudeln by Eat this! I wanted to make them the other day but got distracted, then realised I was too hangry to go through with it and just threw everything into the skillet, didn’t even peel the potatoes .

This was the result. We loved it! And it’s become a staple dish in our kitchen …

A note on fresh sauerkraut: not that stuff in a can from the supermarket, best before 2025, I mean fresh sauerkraut with the bacteria still active. It’s sold in the produce section of organic shops or on weekly markets. You can also easily make it yourself, there are lots of recipes and tutorials online, for example this one. Fermented foods feed your microbiome and help keep you healthy!

Ingredients for the Sauerkraut Skillet

  • 1/2 smoked tofu, cubed
  • 1 onion, chopped
  • 2-3 cups cooked, cooled potatoes, sliced, peeling is optional
  • salt and pepper
  • 1 cup of fresh sauerkraut
  • parsley

How to make the Sauerkraut Skillet

Roast smoked tofu in olive oil for about 5 minutes, then add onion and potatoes.

Add salt and pepper to taste, and roast for about 10-15 minutes on medium to high heat, stir from time to time.

Switch the heat off.

Add fresh sauerkraut, stir and serve right away. You want the sauerkraut to just get warm, not hot, to keep the good bacteria alive.

Garnish with lots of fresh parsley and enjoy 😋 

I posted a little video on instagram too:

View this post on Instagram

(deutsch ⬇ ) German food today, super easy new recipe: roast 1/2 cubed smoked tofu in olive oil for about 5 minutes, then add 1 chopped onion and about 3 cups sliced cooked potatoes, salt and pepper to taste, and roast for about 10 minutes, stirring from time to time. Switch the heat off. Add about one cup of fresh sauerkraut, stir and serve right away. Don't let the sauerkraut get too hot, you want to keep the good bacteria alive. Garnish with lots of fresh parsley and enjoy 😋 This recipe is loosely adapted from the yummy Schupfnudeln @eatthisorg. I wanted to make them but got distracted, realised I was too hangry to go through with it and this was the result. And it's become a staple dish in our kitchen. Full recipe on my blog, link in smart.bio * Heute gibt es deutsches Essen und ein supereinfaches neues Rezept: einen halben gewürfelten Räuchertofu etwa 5 Minuten in Olivenöl braten, dann eine gehackte Zwiebel und etwa 3 Tassen in Scheiben geschnittene gekochte Kartoffeln hinzufügen, Salz und Pfeffer. Etwa 10 Minuten weiterbraten, dann die Platte ausschalten. Circa 1 Tasse frisches Sauerkraut unterrühren und gleich servieren. Das Sauerkraut sollte nicht zu heiß werden, wir wollen ja die guten Bakterien am Leben erhalten. Mit viel frischer Petersilie garnieren und genießen 😋 Dieses Rezept ist entstanden als ich eigentlich mal wieder die leckeren Schupfnudeln von @eatthisorg machen wollte, aber etwas dazwischenkam, und ich schließlich zu hangry war, um Schupfnudeln zu rollen. Das Resultat war diese Sauerkrautpfanne und wir essen sie mittlerweile sehr oft! Ausführliches Rezept auf dem Blog, Link in smart.bio #flymetotheveganbuffet #veganism #veganlife #vegansofinstagram #sauerkraut #vegansofig #veganfood #plantbased #whatveganseat #germanfood #veganlifestyle #veganlove #instavegan #veganfortheanimals #vegancommunity #veganliving #veganfoodie #veganeats #sauerkraut #herbivore #healthyfood #vegancooking #veganehausmannskost #deutschesveganesessen #veganwerdenwaslosdigga #veganfoodshare #vegangirl #easyveganrecipes

A post shared by Nina Bolders (@flymetotheveganbuffet) on

Also very tasty: dill instead of parsley!

Picture of Sauerkraut Skillet with dill

Btw, if you’re into fresh sauerkraut, you might also want to check out my Superyummy Sauerkraut Sandwich with pink sauerkraut.

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