Step 1

Melt the butter in a saucepan and cook the sauerkraut in it. Drain the beans and add to the pan. Cook over medium heat for about 5 minutes, allow it to stew in its own juice. Mix in the caraway and season with salt and pepper. Set aside and let cool slightly.

Step 2

Rinse the lettuce leave, shake dry and arrange on plates with the pepper strips. Mix the lukewarm bean salad with the oil and vinegar. Season to taste and serve on the lettuce leaves. Serve with fresh white bread.