After the experiment with  the Surinam Bami I still had half a pepper left and I didn’t want to let that go to waste. So, instead of making this sauerkraut the ‘traditional’ way or with pineapple I stayed in the ‘Southern’ flow and made rösti. Or at least it was supposed to turn out that way. But I ended up doing the lazy approach and turn into an oven dish.


What do you need (2 servings)

  • 1 red bellpepper
  • 400 gram of pre-cooked Sauerkraut
  • 500 gr. of potatoes
  • 1 red onion
  • salt/pepper/paprikapowder
  • mustard
  • 1/2 Harissa pepper (option)
  • Nutrcional yeast.

Peel the potatoes and grate them into strips. I used my kitchen machine, but if you want you could even cut them, they don’t have to look pretty. Mix this with the saurerkrat. I used one of those sealed bags so I had to press out the moist first. Mix with salt, pepper, paprikapowder, pepper and the onion.

Put this in a 200 degree oven and bake for about 25 minutes. After 25 minutes, add the paprika and yeast and put it back for another 5 minutes until the yeast is a bit crispy.

Serve with mustard. Be carefull, together with the pepper it will cause some ‘fire’ in your mouth. If you can’t take the heat, leave the pepper out. For protein I added some lentils which I didn’t include on this picture.