Slovakian Sauerkraut And Egg Noodles

This is a great example of a ‘pantry meal’ – something that you can easily throw together in a matter of minutes.

Serving size

1 ⅓ cup

Makes

3 servings

Prep time: 5min
Cook time: 15min
Total: 20min

Ingredients

2 tablespoons unsalted butter

½ small (35g) onion, diced

6 ounces egg noodles, dry

4 ounces sauerkraut, drained

½ teaspoon black pepper, freshly ground

1 tablespoon dill, fresh, chopped

Nutrition Info

Makes: 3 servings   Serving size: 1 ⅓ cup

Calories

298

Total Fat

10 g

Saturated Fat

5 g

Trans Fat

<1 g

Cholesterol

68 mg

Carbohydrates

43 g

Sugar

2 g

Fiber

3 g

Protein

9 g

Sodium

262 mg

Calcium

38 mg

Phosphorus

150 mg

Potassium

228 mg

Instructions

  1. Melt 1 tablespoon of the butter in a large skillet over medium heat.
  2. Sauté onions until softened and translucent, about 5 minutes.
  3. Fill a large pot ⅔ with water and set to boil.
  4. Add the egg noodles to the boiling water and cook according to package directions. Drain and set aside.
  5. Add sauerkraut to the cooked onions with a ½ tablespoon more butter. Mix well and cook for 3 minutes.
  6. Combine the noodles with sauerkraut mixture in the skillet and the final ½ tablespoon of butter. Season with black pepper and mix well.
  7. Serve on plates garnished with chopped dill. Enjoy with a side salad.
Recipe contributed by FamilyCook Productions

Save a serving or two for the next day; it tastes even better as the flavors marinate together.