Pickled cabbage (Sauerkraut) with potato dumplings and vegan sausage 🥘

My dear husband wanted sauerkraut with potato dumplings and vegan sausage today and of course I gladly fulfilled his wish 😘

pickled cabbage (Sauerkraut) or cabbage is white cabbage or pointed cabbage preserved by lactic acid fermentation and is usually consumed cooked as a side dish. Internationally, it is one of the best-known German national dishes.

Sauerkraut is rich in vitamin C.
The fermented cabbage contains so much vitamin C that it can even replace fruit if necessary. That makes sauerkraut healthy. And so it was for the old seafarers on long journeys that they were saved from severe deficiency symptoms.

Sauerkraut is not only healthy because it contains so many vitamins: it also provides many different minerals. It also promotes healthy intestinal flora and digestion.

With less than 20 kilocalories and 0.4 grams of fat per 100 grams, sauerkraut is ideal if you pay attention to your line

• Vitamin C: With its high vitamin C content, sauerkraut strengthens the immune system, binds free radicals as an antioxidant and boosts the metabolism.

• Beta carotene: Sauerkraut is rich in beta carotene, a precursor of vitamin A. It contributes to healthy skin and eyes, supports bone formation and strengthens the immune system.

• Vitamin K: Vitamin K is important for healthy bones and blood clotting.

• Folic acid: Folic acid is a B vitamin. The body needs it to make cells and blood.

• Vitamin B12: Sauerkraut is one of the few plant-based foods that provide vitamin B12. It is therefore particularly interesting for people who eat vegan.

pickled cabbage (Sauerkraut) is also particularly rich in minerals, in particular:

• Sodium - important for the brain and muscles
• Potassium - important for the heart and muscles as well as cell growth and blood pressure
• Magnesium - important for the heart, muscles and bones
• Calcium - important for nerves, muscles and the hormonal balance

Ingredients sauerkraut

• 500 g sauerkraut
• 2 onions
• peppercorns
• 1 bay leaf
• 500 ml vegetable broth
• salt
• pepper
• 2 tablespoons of oil

Ingredients roux

• 2 tablespoons of flour
• 3 tablespoons of oil

preparation

Chop the onions and fry in oil until browned.

Add the sauerkraut, peppercorns and bay leaf, pour in the vegetable broth and simmer gently for about 30 minutes with the saucepan closed.

For the roux, heat the oil, add the flour and fry until golden brown. Stir the roux into the boiling sauerkraut and let it simmer for another 2-3 minutes.

Ingredients for the potato dumplings

Ingredients for approx. 6 dumplings

• 500 g potatoes
• approx. 150 g potato starch
• 10 g melted margarine
• salt
• Grated nutmeg

preparation

Cook the potatoes with the skin, peel, pass, let cool and knead with the other ingredients to a dough.

Form 6 dumplings, put them in boiling, slightly salted water and let them simmer for about 10-15 minutes.

Season the sausage as you like and fry in a little oil.

I wish you good appetite 🥰