ReceptnaptárSauerkraut and bean bowl with olive oil
This filling, meat-free bowl brings the flavours of Hungarian cabbage dishes to the table faster: sauerkraut braises with caraway, onion and paprika, and white beans supply the protein. It is ready in half an hour, tastes good hot or cold, and keeps for four days, which makes it excellent for packed lunches at work.
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Ingredients
Method
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- Soften the onion with the caraway seeds in the olive oil for 4 minutes.
- Add the garlic, then take off the heat and stir in the paprika.
- Fold in the sauerkraut and carrots and cook for 10 minutes, adding a little water if needed.
- Stir in the beans and heat for another 8 minutes.
- Season with pepper and sprinkle with fresh dill; good hot or cold, and it keeps 4 days in a box.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- If the sauerkraut is very sour, rinse it in cold water and wring it out. If it is milder, just squeeze it, because that way more of its flavour remains.
- It is worth lightly crushing the caraway seeds in a mortar, so that their aroma is stronger and no whole seeds end up between your teeth.
- When serving it cold, drizzle over a little extra virgin olive oil, which brings back the freshness of the cooled dish.
Frequently asked questions
Can I add sausage or smoked meat?
Yes, you can fry 100-150 g of sliced smoked sausage with the onions. The dish will of course no longer be meat-free, and it will need less salt.
What should I serve it with?
A slice of fresh bread makes it a complete lunch, and a spoonful of sour cream suits it well too. For a vegan version, use a little olive oil or plant-based yoghurt instead of the sour cream.
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More hungarian ideas
- Lecsó with sausage
- Hortobágy meat pancakes
- Layered potato bake (rakott krumpli)
- Creamy potato stew with frankfurters (krumplifőzelék)
- Creamy green bean stew with meat patties
- Fried breaded cheese with mashed potatoes and tartare sauce
- Pasta bake with ham and egg
- Cold supper platter with cold cuts and cheese
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