As much as I love and appreciate winter holidays, I am somewhat relieved that the shebang is over and I am slowly adjusting to my normal routine. After a month of gluttony, sloth and money spending, it’s nice to have some structure again. I’m also happy to have this vast clear slate of 2016 in front of me. So many possibilities!

And you might ask yourself if we really need another sauerkraut recipe around. Absolutely! More than anything. You can whip this dish up so fast that it’s perfect for a quick weeknight meal.

INGREDIENTS:

(Yields 4 servings / 1.36 EUR/ 5.45 EUR for all)

For crushed potatoes:

1 kg potatoes (0.93 EUR)

2 tbsp vegetable oil (0.01 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.01 EUR)

For braised sauerkraut:

1 large onion (0.10 EUR)

1 tbsp vegetable oil (0.01 EUR)

2 spicy sausages (2.00 EUR)

500 g shredded sauerkraut (2.00 EUR)

1 large apple, peeled and grated (0.27 EUR)

1 tbsp pumpkin seed oil (0.03 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 cup water (–)

Salt and pepper to taste (0.01 EUR)

METHOD:

Wash potatoes under running water, giving them a good scrub and leaving skins intact. In a large pot, cover potatoes with clean water and place on high heat. When the water boils, reduce heat to medium and cook with lid cracked open for 20-25 minutes, until softened.

Preheat oven to 220°C. Give potatoes good rinse under cold water, until cool enough to handle and peel. Using a potato masher, slightly crush the potatoes, stir in oil, salt and pepper and spread over baking tray. Bake for 30 minutes, until golden crust starts forming, giving them a good stir once or twice during baking.

Meanwhile, finely dice the onion and place on high heat with a tablespoon of vegetable oil, to cook until slightly translucent, for about 2-3 minutes. Chop sausages into coins, add to onion and saute for about 5 minutes. Add in sauerkraut, grated apple, pumpkin seed oil, paprika and water, giving everything a good stir. When things come to a boil, reduce heat to medium-low and simmer with lid cracked open for 30 minutes, stirring occasionally and adding a bit water if necessary. Taste to adjust seasoning and serve with crushed potatoes.

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Koliko god volim zimske praznike, u neku ruku mi je olakšanje činjenica da je sve to iza nas pa se sada polako vraćam u normalnu rutinu. Nakon mjesec dana prežderavanja, ljenčarenja i trošenja novaca, lijepo je opet imati neku strukturu u životu. Također me veseli imati pred sobom ovu cijelu praznu 2016. godinu. I sve te mogućnosti!

Možda se pitate da li nam zaista treba još jedno jelo sa kiselim zelje. Apsolutno! Sada više nego ikada. Ovo jelo možete na brzinu smutiti tako da je savršeno za brzi objed usred tjedna.

SASTOJCI:

(Za 4 porcije / 10,22 kn po porciji / 40,86 kn za sve)

Za restani krumpir:

1 kg krumpira (7,00 kn)

2 žlice suncokretovog ulja (0,10 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,10 kn)

Za dinstano kiselo zelje:

1 veliki luk (0,75 kn)

1 žlica suncokretovog ulja (0,05 kn)

2 kobasice češnjovke (15,00 kn)

500 g rezanog kiselog zelja (15,00 kn)

1 velika jabuka, oguljena i naribana (2,00 kn)

1 žlica bučinog ulja (0,25 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 šalica vode (–)

Sol i papar po potrebi (0,10 kn)

PRIPREMA:

Dobro operite krumpire pod tekućom vodom i ostavite na njima kore. Stavite u dubok lonac, prekrijte sa čistom vodom i stavite da se kuha na jakoj vatri. Kada voda zakipi, smanjite vatru na srednje i kuhajte sa odškrinutim poklopcem 20-25 minuta, dok krumpiri ne omekšaju.

Zagrijte pećnicu na 220°C. Isperite krumpire pod hladnom vodom dok nisu dovoljno hladni da njima možete rukovati, pa ih ogulite. Sa gnječilicom za pire malo zgnječite krumpire, dodajte ulje, sol i papar pa ih raširite po plehu za pečenje. Pecite 30 minuta, dok se ne uhvati zlatna korica, a promiješajte ih jednom ili dva puta tokom pečenja.

U međuvremenu, sitno nasjeckajte luk i sa žlicom suncokretovog ulja stavite na jaku vatru i kuhajte dok ne postane staklast, jedno 2-3 minute. Kobasice narežite na novčiće pa dodajte luku i dinstajte oko 5 minuta. Dodajte kiselo zelje, naribanu jabuku, bučino ulje, crvenu papriku i vodu pa sve dobro promiješajte. Kada zavrije, smanjite vatru na srednje-nisku i sa odškrinutim poklopcem kuhajte uz povremeno miješanje 30 minuta. Po potrebi dodajte mrvicu vode. Kada je gotovo, kušajte i začinite po potrebi pa poslužite sa restanim krumpirom.