Spicy sauerkraut dish with chili peppers and pineapple
I have been making this sauerkraut this way for over 30 years, I have no idea where I ever got the recipe from. But it still does a great job, also for guests. Basically just a stew but a little different.
Porties: portions
Ingrediënten
- 1 kilo potatoes
- 500 gr sauerkraut (natural or wine sauerkraut)
- 1 chilli (if you like it spicy, you can also add 2)
- 8 tbsp ketjap manis
- 3 cloves of garlic
- 1 small can of pineapple slices
- 1 tbsp vegetable margarine
- 50 gr soy bacon (see soy bacon recipe)
- 2 tbsp olive oil
- pepper and salt
- 1 tbsp Sambal Oelek (optional)
Instructies
- Peel and boil the potatoes. Puree them with some of the cooking water and a tablespoon of vegetable margarine.
- Fry the finely chopped garlic cloves and the chilies in the olive oil.
- Add the sauerkraut and the soy sauce, stir well. The sauerkraut will now be much darker. Let it simmer for 15 minutes on a low heat.
- Taste and if you want it spicier, add another tablespoon of sambal oelek. Taste again until you are satisfied.
- Finally add the pineapple juice and the chopped pineapple slices.
- Serve the sauerkraut with the puree, bacon and optionally a vegetarian smoked sausage.
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