Potato Noodles and Sauerkraut
Nutritional values
(Percentage of daily recommendation)
| Calorie | 481 cal. | (23 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 83 g | (55 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 10.1 g | (34 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 60.8 μg | (101 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 1,477 mg | (37 %) | ||
| Calcium | 137 mg | (14 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 104 mg | |||
| Cholesterol | 114 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 1 kilogram starchy potatoes
- salt
- 1 Apple
- 1 onion
- 2 tsps butter (10 grams or .3 ounces)
- 1 can Sauerkraut (770 grams or 1.6 pounds, drained)
- 5 Juniper berries
- 2 bay leaves
- 2 pinches sugar
- 1 Tbsp Caraway
- 150 milliliters Cider
- 2 eggs
- 150 grams Pastry flour
- 4 Tbsps Semolina flour (80 grams or 3 ounces)
- Nutmeg
- peppers
Preparation steps
Rinse potatoes and boil in salted water for about 20 minutes.
Rinse, peel and core apple. Cut into thin columns. Peel and mince onion.
Heat 1 teaspoon of butter in a saucepan. Sauté apples and onions over medium heat for 2 minutes. Add sauerkraut, juniper, bay leaf, sugar and cumin. Deglaze with cider and about 150 ml (approximately 3/5 cup) of water. Simmer over medium heat for 15 minutes.
Drain, peel and mash potatoes. Let cool down. Combine potatoes, eggs, flour and semolina. Season with nutmeg, salt and pepper and knead into a dough. Form a 1.5 cm (approximately 1/2 inch) thick roll and cut 2 cm (approximately 3/4 inch) wide segments. Use hands to shape segments into noodles.
Cook noodles in simmering salted water for about 2 minutes. Remove with a slotted spoon and drain well.
Heat remaining butter in a frying pan. Fry noodles until golden brown over medium heat. Fold in sauerkraut mixture and season with salt and pepper. Serve immediately.
