Macaroni with Mock Tomato Sauerkraut

Servings: 4-6

The classic red-and-white Alpine sweater design of this plate’s rim inspired this recipe. The Muenster cheese—with its very pungent Germanic flavor—really complements the tomato. Before you add the tomato to the skillet, you have a mock sauerkraut. So you can use this recipe for formulating other inventive German dishes, too. Need more flavor?  Don’t be afraid to try this with a sprinkling of Parmesan cheese after it bakes.



3 tablespoons olive oil
1 large onion cut into quarters, thinly sliced
1-1/2 pounds finely shredded green cabbage
1 teaspoon caraway seeds
1 teaspoon herbs de Provence
1 tablespoon apple cider vinegar
1-1/2 cups tomato sauce
1/2 pound brown rice ziti macaroni
Salt and freshly ground telicherry pepper
1/2 pound shredded Muenster cheese

Macaroni with Mock Tomato Sauerkraut recipe


Preheat the oven to 400 degrees.

In a large skillet coated with Teflon™ non-stick, warm the olive oil over medium low heat. Add the onion and saute until soft; add the cabbage and stir well.  Cover and continue to cook over medium-low heat, until the cabbage is softened, about 10 minutes. Stir in the caraway seeds, herbs de Provence, and the vinegar, and then the tomato sauce. Add 2 tablespoons of water and cook partially covered for about 2 minutes.

While the mock sauerkraut cooks, prepare the macaroni by boiling according to package directions. Drain the macaroni and add it to the skillet. Toss well and season with salt and pepper.

Transfer to a 9 x 12-inch baking dish coated with Teflon™ non-stick. Add the shredded Muenster cheese, cover with foil and bake for 15 minutes or until warmed through.