Okey! who ordered this crappy weather?? Really, last week I was pretty much sweating my butt of at work, now I feel like it hasn’t been dry all day. Finally time for real autumn/winterfood. Which for the dutch means it’s ‘that time of year’, time for stews. One of these ‘classics’ is Sauerkraut.

Sauerkraut… For some reason I have bad memories from the stuff. When I was about 15 I joined the water version of scouting. I would spend my Tuesday-evenings and Saturday-mornings on a boat together with some other girl.

It was one of those things that seem very awesome to begin with, but turn out to be nothing like me quite fast… One of the things I didn’t like about it where the sauerkraut pots we used to store our stuff in on the boat to prevent them from getting wet.

sauerkraut

And although they did a great job, your stuff kept smelling like Sauerkraut for months…

But, times change and so does my flavour, so I decided to give sauerkraut another change with this recipe I found on one of those sites that offer mailboxes. I did alter it a bit of course, the original recipe called for cheese, but I used a vegan cheese.

What do you need (2 servings)Sauerkrautwithpineapple1

  • about 4 potatoes
  • 400-500 gr. of sauerkraut
  • 200 gr. of pineapple
  • 50 gr. of pecans
  • 50 gr of cheese (old cheese if you eat cheese)
  • 2-3 tablespoons of plant based milk
  • Salt/pepper

Peel and cut the potatoes and boil them until they are soft. Take the sauerkraut out of the package and leave it to drain, you don’t need to boil it if you take the version I used. It will bake in the oven anyways. While those potatoes are cooking, cut the pineapple and pecans into bits.

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When to potatoes are done, drain the water and mash them up, add the milk the make for a nice mashed potatoes, add salt and pepper to taste.

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Add sauerkraut, pineapple and pecans and add pepper and salt to taste, mix until alle the pineapple pieces and nuts are nicely mixed with the potatoes and sauerkraut. Put everything in a baking dish, sprinkle the cheese on top and put in a pre-heated oven (200 degrees celsius) and leave it there for about 12 minutes until your cheese has melted.

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