1 kg sauerkraut, finely cut
6 tablespoons oil
3 teaspoons paprika powder
If the sauerkraut is too salty soak it half an hour in cold water than drain well.
Heat the oil in a saucepan, add the sauerkraut and the peppercorns. Stir frequently because it sticks to the bottom of the pan. When the water has evaporated and the sauerkraut has a golden color add the paprika powder and, if needed, extra grounded pepper, to taste.
Serve with polenta, fresh chili or as side dish.