Cut peppers in half and remove seeds and white partitions. Cut the flesh into small cubes. Cut the mushrooms into slices and chop the onion.
Heat clarified butter not too hot and steam onion and peppers. Add mushrooms and peppers, steam, then add sauerkraut loosely. Simmer gently for about ten minutes.
Add sour half cream to the sauerkraut and warm it up, but do not let it bubble up anymore. Season to taste with salt and freshly ground pepper.
Goes well with game, pork, foulet, fried potatoes, boiled potatoes, mashed potatoes, spaetzli.
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