Sauerkraut and Egg Noodles
This East European recipe was traditionally eaten on meatless Fridays. Now it makes a quick and easy lunch or side dish.
Makes
Serving size
Ingredients
2 tablespoons butter, unsalted
1 medium onion (110 grams), diced
1 cup sauerkraut, drained and squeezed of excess liquid (used McClure’s® for nutrient analysis)
10-ounces egg noodles, pre-cooked
¼ teaspoon black pepper, freshly ground
Instructions
- Heat a large skillet over medium heat. Add butter and melt.
- Add diced onion and reduce heat to low. Cook for 5 to 7 minutes or until translucent
- Add sauerkraut and sauté for 3 minutes until all ingredients are well incorporated and heated through.
- Add the cooked noodles. Combine well.
- Season with ground pepper, mix well, and serve.
Cooking Tip
You can further reduce the sodium in the sauerkraut by rinsing with water and then squeezing out all the excess liquid.
Recipe Contributed by FamilyCook Productions
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