Vegetarian Potato Noodle Pan with Mild Apple Sauerkraut

Vegetarian Potato Noodle Pan with Mild Apple Sauerkraut

This pan with potato noodles and sauerkraut is a wonderful comfort meal for the later stages of pregnancy. The grated apple makes the sauerkraut especially mild and easy to digest. It provides valuable fiber, which is often very helpful during this time.

Ingredients for 2 to 3 portions

• 400 g Schupfnudeln (potato noodles, store-bought)
• 300 g mild sauerkraut
• 1 sweet apple
• 1 onion
• 2 tablespoons canola oil or butter
• A pinch of salt and some ground caraway seeds
• Optional: a little fresh parsley

Preparation

1. Peel the onion and cut it into fine cubes.
2. Wash the apple, remove the core, and grate it coarsely.
3. Heat the oil in a large pan and fry the potato noodles until golden brown.
4. Remove the potato noodles and set them aside briefly.
5. In the same pan, sauté the onion until translucent.
6. Add the sauerkraut and grated apple, letting them simmer gently for five minutes.
7. Mix the potato noodles back in, season with salt and caraway, and warm everything through.

Good to know

Caraway seeds help make the sauerkraut even easier on your digestion. If you have leftovers, you can easily reheat them the next day in a pan or the microwave. This dish is also great for meal prepping.

When it feels difficult

In the third trimester, your growing belly often presses on your stomach, which can invite heartburn. Try eating a smaller portion and chewing slowly. You can simply leave out the onion if it does not agree with you right now.

Note

If you have questions about your diet during pregnancy or experience ongoing discomfort, please reach out to your OB/GYN or midwife.