Home Rezepte Krautknödel mit Schnittlauch-Schmand

Krautknödel mit Schnittlauch-Schmand

Zutaten für 4 Personen

2 Stk. Zwiebeln
250 g Geräucherter Bauchspeck, durchwachsen
2 EL Rapsöl
1 Dose(n) Weinsauerkraut, 520 g
1 Packung(en) Mini-Knödel (Kühltheke)
1 Bund Schnittlauch
1 Prise(n) Salz, Pfeffer, Paprikapulver

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Zubereitung

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Zwiebeln schälen und zusammen mit dem Speck in kleine Streifen schneiden. Beides in Rapsöl hellbraun anbraten. Sauerkraut in einem Sieb gut ausdrücken. Danach das Kraut zu den Zwiebeln geben, alles gut umrühren und bei schwacher Hitze weiterbraten.

Mini-Knödel in kochendem Wasser 7 Min. garen, dann herausnehmen. Schnittlauch waschen, trocken schleudern und in feine Ringe schneiden.

Schmand mit Salz, Pfeffer und Paprika würzen und den Schnittlauch unterrühren. Knödel zum Kraut geben, umrühren und abschmecken. Schmand dazu essen.

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25 Minuten

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626 kcal
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