Sauerkraut sauce

1. 

potatoes 14 oz (400 g) • water 2.1 cup (500 ml) • salt 0.5 tsp

Peel the potatoes, cut them into small cubes, put them in a pot, pour water in, add salt and cook 5 minutes after the water came to boil.

2. 

sauerkraut- finely chopped cabbage (fermented) 1.5 lb (700 g)

Drain the cabbage and chop it finely.

3. 

Add cabbage to the potatoes, stir and braise covered for 15-20 minutes.

4. 

semi skimmed milk 1,5% 1.3 cup (300 ml) • all-purpose flour / plain flour 0.75 oz (20 g)

Mix flour in milk.

5. 

Add roux to cabbage and stir, bring to boil. Set aside.

6. 

whipping cream (30-33% fat) 1.1 cup (250 ml)

At the end stir in whipping cream.

7. Serving hints

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