As the winter months are slowly approaching, the mood is set for more Central European food. I know I’ve sung the praises of kimchi before on this blog, but sauerkraut is essentially its European equivalent: fermented white cabbage, full of vitamin C and probiotics. As a child, the taste of sauerkraut was something I severely disliked, but I’ve come to appreciate it in recent years. I’ve put a slightly unorthodox spin on the classic combination of sauerkraut and mashed potatoes by frying the sauerkraut with garlic, cayenne and smoked paprika and serving it with three slices of perfectly crispy bacon. It might sound a little unusual, but trust me, it is oh so good.
Ingredients (for 2):
250 g sauerkraut
1 clove of garlic
6 slices of thin streaky bacon (leave these out for a vegan dinner)
- peel the potatoes, dice and boil in plenty of salted water until they are soft and mashable (about 15 minutes probably).
- fry the bacon slices in a hot shallow frying pan
- fry the garlic in the bacon fat
- drain the sauerkraut and squeeze out the excess juice. Now put in the frying pan and fry for about 5 minutes, adding cayenne and smoked paprika.
- drain and mash the potatoes and mix with the sauerkraut mixture.