SAUERKRAUT AND NOODLE PAPRIKASH
Sautéed sweet onion, sauerkraut and fresh garlic mixed with creamer and sweet paprika with a touch of sugar. Tossed with flat noodles. Simple and delicious!
2 T. peanut oil
1 heaping t. mashed fresh garlic
1 medium-sized sweet onion, thinly sliced into half rings (cut whole onion lengthwise, from top to bottom, in half, then crosswise into half rings)
16 oz. sauerkraut
1/3 c. nondairy liquid creamer
2 t. sweet paprika (preferably Hungarian)
2 t. sugar
5 c. dried flat noodles, 1-1/2 x 1/4 inches
salt and black pepper
Put salted pot of water on to boil.
In medium-sized skillet, over low heat, heat oil.
Add garlic and swirl into oil.
Add onion; salt and pepper, then saute till thoroughly wilted (soft & sweet).
Empty sauerkraut into a colander; rinse thoroughly under cold water and drain. Then, using your fists, force sauerkraut against bottom of colander to release liquid. Now, take sauerkraut in hand; form a ball with it, then squeeze tightly several times to remove excess liquid. Set aside.
In small cup combine nondairy creamer, paprika and sugar; stir well and set aside.
When onion in skillet is soft and sweet, add sauerkraut. Salt and pepper, then stir to coat with oil, separating the strands of sauerkraut as you stir. Keep on very low heat.
Meanwhile, cook noodles in salted, boiling water till tender (but not mush). When noodles are almost done, add nondairy cream mixture to sauerkraut; stir well till paprika dissolves and sauerkraut becomes a pretty peach color. Cook a few minutes and remove from heat.
Drain noodles; place in large bowl; spoon sauerkraut over and toss gently to disperse evenly. Serve at once.
Notes: The reason we rinse the sauerkraut is to remove some of the acid; it would be too acidic otherwise. Also, please squeeze till almost dry. Serve alone or with applesauce or salad. If a vegetable is desired, frozen steamed peas go well (not canned).
If you can’t locate eggless noodles, substitute short pasta ribbons. They work equally as well.