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Sauerkraut mit Noodles
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Description
Side dish made with noodles, sauerkraut and mushrooms.
Ingredients
- 1 jar Sauerkraut (24-32 Ounce Jar) Or Fresh
- 2 sticks Butter
- 1 whole Medium Onion, Chopped
- ½ pounds Mushrooms, Sliced And Cooked
- ½ pounds Egg Noodles, Dry
- ½ teaspoons Salt, Or To Taste
- ¼ teaspoons Pepper, Freshly Ground, Or To Taste
Preparation
Drain and rinse sauerkraut. Place in a large saucepan, and add water just to cover. Bring to a boil, and cook 20 minutes. Drain well.
Meanwhile, melt butter in a large skillet. Add onion and sliced mushrooms and saute until tender, but not brown, 10 or 15 minutes. Add sauerkraut to mixture.
Using the same pan you used for the sauerkraut, cook noodles in boiling salted water. Drain and add to sauerkraut, onion and mushroom mixture. Season with salt and pepper.
NOTE: My son-in-law’s mother often prepares this dish for potlucks or buffets. It is very good served at room temperature. Yes, I know it calls for a lot of butter, and I suppose you could reduce the quantity, but try it first as written.
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2 Comments
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stellap on 2.12.2010
A dish we always had when I was a child was noodles with bread crumbs/cubes that were sauteed in butter with onions. Then the whole thing was baked in the oven. It was really really good.
My dad was of German heritage (his grandfather was a “sausage maker” in Peoria IL), and he also lived in the South for a time, so he had a lot of good ideas – like fried battered apple rings.
I had never had the noodles with sauerkraut and mushrooms until my son-in-law’s mother made it for a family party. They are German too!
mikewas on 2.9.2010
Hmmm … this is a common German dish made with sliced fresh cabbage.
It is a great extender, add some leftover meat from a previous meal, render the fatty bits to provide something to saute the dish in and to add flavor.
Then, if you’re really extended to the max, you just use the pan with the grease leftover from when you cooked the leftovers.
Now some restaurants cook this in butter as a side dish to provide now affluent diners with a taste from the past, now that time has dimmed the poor fortune that created the dish.
I look forward to trying it with sauerkraut.