If you love sauerkraut as much as I do this is the recipe for you. It tastes a little while but it's not really active time, it's mostly left on the stove to do it's thing.

1/2 stick butter
1 large onion
2 large mushroom, chopped or sliced
1 c, sauerkraut
1 small head cabbage, chopped
1 tsp penzies Bavarian seasoning
1/2 tsp. paprika
Salt to taste
1/2 c. sour cream
8 oz. egg noodles, cooked according to package directions. 
hamburger, sausage, or leftover pot roast or chicken
Chopped fresh parsley 

Melt the butter in the bottom of a large skillet and add the onion. Turn the pan to medium heat to caramelize the onion. Once the onions are starting to take on some color add the mushrooms and cook for another 5 minutes. Add the sauerkraut and keep sautéing, about 5 more minutes. Add the cabbage and turn the heat to low. Add the Bavarian spice, paprika, and salt to taste and cook for about 3 minutes. The longer the better. 

Remove from the heat and stir in the sour cream, cooked pasta, and meat if using. Top with lots of fresh parsley and enjoy. 


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