Deutsche Version folgt unten!

Over a year ago, I stumbled upon Carola’s blog, twoodledrum, because of her Sauerkraut Spaghetti recipe. Since then I’ve bookmarked her site and check back often and have been following her recent Use Up-Along in an attempt to convince myself to take the same challenge (I have a habit of collecting random ingredients and letting them live on the shelf for ages, I’m sure like many of you!). I’ve written a couple American-themed guest posts for her blog (here and here). I asked Carola if she would be up for doing the same and writing a German-themed guest post for you all, and she generously agreed! In fact, it’s like she read my mind, as someone left behind a huge bag of yellow split peas in my apartment and they’ve been sitting there as I try to figure out what to do with them. As you might be able to tell, if there is sauerkraut, I’m in, so I’m very excited to try this recipe out soon! Without further ado, let me leave you to Carola. If you read any German or are at all capable with Google translator (re: everyone!), absolutely go check out her blog: Twoodledrum!



I’m actually a bit excited – my first guest post on an English blog! I can’t remember anymore when or why I first read “Vegan Nom Noms”, but I really like it. Nicole has been a guest blogger on my own German food blog, twoodledrum, twice, and I am proud to be here now. It was tricky to find a dish you might be interested in, since my favourite subject, cookies, was an American thing in the first place. But then I found something:Two years ago, I moved to my boyfriend’s village, deep in Hesse. I have encountered a lot of strange things here, and at first I thought that this dish was one of them – but it’s not! It’s very little work, delicious, filling and healthy. And German! After all, it has sauerkraut in it. The only thing you need is a good pot, otherwise the peas will scorch.

Mashed Peas with Sauerkraut (Erbsenbrei mit Sauerkraut)

– 2 or 3 potatoes
– 1 onion
– 3 Tbsp. vegetable oil
– 250 g (1 1/3 cup) yellow split peas
– 750 ml (3 cups) vegetable broth
– salt and pepper
– 500 g (about 3 cups) sauerkraut

Peel and cut the potatoes in little cubes. Dice the onion and sauté it in the vegetable oil for 2 to 3 minutes. Then add the potatoe cubes, split peas and the broth, stir well and bring everything to a boil. No stirring allowed from now! Reduce the heat (for us, level 1 of 12 was enough, but it really depends on your stove), put a lid on the pot and simmer everything for approx. 90 minutes. Use a potato masher or a hand-blender to mash and add salt and pepper to taste. Serve with hot sauerkraut.


Erbsenbrei mit Sauerkraut

– 2 – 3 Kartoffeln
– 1 Zwiebel
– 3 EL neutrales Pflanzenöl
– 250 g gelbe Schälerbsen
– 750 ml Gemüsebrühe
– Salz und Pfeffer
– 500 g Sauerkraut

Seit ich vor zwei Jahren zu meinem Freund auf ein hessisches Dörfchen gezogen bin, kommen mir immer mal wieder seltsame Dinge unter. Erbsenbrei mit Sauerkraut schien mir erst einmal eines davon zu sein. Aber warum eigentlich nicht? Wenig Arbeit, lecker, sättigend und gesund. Wichtig für dieses Rezept ist allerdings ein guter Topf, ansonsten brennt der Brei an!

Kartoffeln schälen und würfeln. Zwiebel fein hacken, in Öl glasig dünsten. Kartoffelwürfel, Erbsen und Gemüsebrühe dazugeben, gut durchrühren und aufkochen. Ab jetzt nicht mehr rühren! Deckel auflegen und auf niedriger Stufe (bei uns hat 1 von 12 gereicht) für ca. eineinhalb Stunden leicht köcheln lassen, bis die Erbsen weich sind. Dann mit einem Kartoffelstampfer oder einem Pürierstab zu Brei verarbeiten und mit Salz und Pfeffer abschmecken. Dazu gibt es Sauerkraut.