I'm one of two people living in this flat who enjoys sauerkraut, so it's always a solo meal operation usually involved with breakfast (the weekday meal I always eat alone). My partner has an extreme sensitivity to a compound in cooked cabbage which makes it taste horrifically bitter; despite the fact that sauerkraut doesn't touch heat in its preparation, he has the same face-convulsing reaction. Tragic, I know. I would become religious if the Church of Sauerkraut existed, and I fear the strain it would put on our marriage.

Recipe Notes

During the month of May, when they're at the height of their season, Jersey Royal potatoes feature in my diet practically every other day. These creamy-waxy new potatoes are perfect for this dish, but any decent waxy potato will do (I know the potato selection is pretty limited in the states). Potatoes of any description pair well with sauerkraut in my opinion, but since you want something that will hold up in frying the waxy bit is important. Here's a general rule of thumb: if it makes a delightful mash then it's a floury, not waxy, spud (that is, fine another potato).

Speaking of pairing, caraway fruit (you heard me) is a great companion to sauerkraut (it's often added to sauerkraut in preparation). I threw it in as a last minute thought, but I'm glad I did because it definitely adds some goodness to the overall flavour of this dish. Paprika also goes well this pickled cabbage preparation, and in this case I think it's what ties the whole thing together. If you're averse to spice then omit the smoked variety, instead adding more standard sweet paprika (and a splash of liquid smoke, perhaps, if you have some).

If you really love your 'kraut, feel free to add more. I could easily double the amount given below to suit my own personal tastes.

Paprika Sauerkraut Fried Potatoes Serve one as a main, 2-3 as a side Ingredients 280 g (10 oz) waxy new potatoes 115 g (4 oz or a heaped 1/2 cup) sauerkraut, most of the liquid squeezed out 1 small onion, sliced 2 tsp vegetable or groundnut (peanut) oil 3/4 tsp paprika 1/2 tsp smoked paprika 1/2 tsp caraway seeds 1/8 tsp salt black pepper

Directions/Method First cook the potatoes and leave to cool until you can handle them without burning yourself. Cut into approximate 1/2 to 1 inch pieces. Heat the oil in a wok or frying pan to medium high. Toss the onion in the oil to coat and chuck in the potatoes, stirring once more to spread the oil evenly. Fry for about 5 minutes, stirring frequently to cook the potatoes on all sides. Turn the heat down to medium and tip the spices and salt in. Stir until the potatoes are coated in red and then add the sauerkraut. Continue to agitate the pan and stir, ensuring the colour spreads through the 'kraut. Season with some black pepper and more salt, if desired, and cook for another 2-3 minutes, still stirring often. Shovel it in your face and wish you had more.



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