Sauerkraut And Noodles

• For noodles
• 6 ounces egg noodles
• For Sauerkraut
• 1 (11 ounce) can sauerkraut
• 1 tablespoon oil
• 1 onion, minced
• 1 red bell pepper
• 1/2 teaspoon paprika
• 7 tablespoons apple juice (100% juice)
• 1 teaspoon marjoram
• 1 pinch salt
• 1/8 teaspoon fresh ground black pepper
• For topping
• 4 tablespoons low-fat sour cream
• 2 tablespoons chives or 2 tablespoons spring onions, finely sliced

1. For noodles:
2. Bring salted water to boil and cook according to package directions.
3. For sauerkraut:
4. Drain sauerkraut in a colander, and with the back of a spoon squeeze it out until rather dry.
5. Optionally cut sauerkraut crosswise on a cutting board. It will be easier to mix and eat when using short noodles.
6. Deseed bell pepper and cut into 1/8 inch slices.
7. Heat oil in a pot over medium high heat and fry onion and pepper until onion in transparent, 3 minutes.
8. Add paprika, sauerkraut, apple juice and majoram. Stir to mix, reduce heat to medium low and cook covered for 5 minutes. Almost all liquid should have been absorbed. Otherwise cook open over high heat until almost dry.
9. Taste with salt and pepper.
10. For topping:
11. Mix sour cream with 2/3 of the chives. Reserve rest for garnish.
12. To assemble:
13. Mix noodles with sauerkraut. Put on individual plates and top with sour cream. Garnish with chives. ( I mince a small part of the bell pepper for additional garnish).
14. Note: If you can't get a small can of sauerkraut, the rest of a larger can will keep covered in the fridge for several days. German sauerkraut is mild. Taste yours. If it is very acidic rinse quickly in a colander under the tap.

noodles, egg noodles, sauerkraut, oil, onion, red bell pepper, paprika, apple juice, marjoram, salt, fresh ground black pepper, lowfat sour cream, chives

Taken from www.food.com/recipe/sauerkraut-and-noodles-186135 (may not work)