Not an exciting photo, and probably not everyone's cup of tea, but if you're looking for a new take on a winter staple, give this one a go.
Source: Cook Like Czechs | Serves: 4-6 | Time: 30 min
Changes: replaced caraway seed with fennel seed; replaced pork lard with vegan butter
Ingredients
2 lbs #potatoes, peeled, cut into 1-inch pieces
1 tsp fennel seed
7 oz #sauerkraut Czech, German or Polish style
2 tbsp vegan butter
1 medium onion peeled and finely chopped
Salt, to taste
Instructions
Boil potatoes until tender in salted water with fennel seeds (about 15 min)
Meanwhile, heat vegan butter in a frying pan over medium-high heat and sauté onion until golden brown. Add cabbage, reduce heat, and simmer for about ten minutes, stirring.
Drain cooked potatoes, reserving about two tablespoons of water, or leave the potato broth in the pot while draining. Mash the potatoes with two tablespoons of water or use a hand blender to make potato puree.
Add the potatoes to the sauerkraut with onion and mix until combined. Season with salt if necessary and serve.
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