Sauerkraut And Noodles - cooking recipe

Ingredients

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

Preparation

For noodles:
Bring salted water to boil and cook according to package directions.
For sauerkraut:
Drain sauerkraut in a colander, and with the back of a spoon squeeze it out until rather dry.
Optionally cut sauerkraut crosswise on a cutting board. It will be easier to mix and eat when using short noodles.
Deseed bell pepper and cut into 1/8 inch slices.
Heat oil in a pot over medium high heat and fry onion and pepper until onion in transparent, 3 minutes.
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.
Taste with salt and pepper.
For topping:
Mix sour cream with 2/3 of the chives. Reserve rest for garnish.
To assemble:
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).
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.