Baked Potatoes with Sauerkraut | Traditional and Golden-Brown
(0)
65 min
Under an hour
Sezamo
O mâncare tradițională românească de toamnă, reconfortantă și plină de savoare. Cartofi fragezi copți la tavă alături de varză murată călită domol cu ceapă, boia dulce, pastă de tomate și cimbru aromat. Un preparat rustic desăvârșit, rumenit la cuptor până la perfecțiune.
Ingredients
Preparation method
Preparing the ingredients
Peel the potatoes and cut them into large cubes or thick slices of about 2 cm. If the sauerkraut is too salty or sour, rinse it in cold water and squeeze it well, then shred it finely.
Finely chop the yellow onion, and lightly crush or thinly slice the garlic cloves.
Sautéing the cabbage and aromatic base
In a large pot, heat half of the sunflower oil (about 25 ml). Add the chopped onion and sauté over medium heat for 4-5 minutes, until translucent and golden.
Chef's tip
If you want an even crispier crust, during the last 10 minutes of baking you can increase the oven temperature to 210°C or turn on the fan/grill function.
Sauerkraut develops its best flavor if it is well sautéed before being combined with the potatoes in the baking dish.
15 min
Under an hour
