Frankfurter Ratatouille

Frankfurter Ratatouille

2 from 2 votes
German Ratatouille with green peppers, button mushrooms, cauliflower, tomatoes, packet frankfurters and cheddar.
Servings: 4
Calories: 424


  • 1 oz margarine
  • 4 oz green peppers seeded and thinly sliced
  • 4 oz button mushrooms wiped and quartered
  • 8 oz cauliflower broken into small florets
  • 4 oz pasta shells or twists
  • salt and freshly ground black pepper
  • 14 oz can tomatoes
  • 1/4 pint stock
  • 7 oz packet frankfurters
  • 3 oz cheddar cheese


  • Grease a 2 litre (3 1/2 pint) pudding basin with the margarine and layer the vegetables, pasta, seasoning and tomatoes with their juice and the stock.
  • Grease a piece of foil, cover the basin and steam for 1 hour or until the vegetables and pasta are tender.
  • Heat the frankfurters as directed on the packet, slice and fold into the vegetables with the grated cheese.
Calories: 424 kcal
Carbohydrates: 43 g
Protein: 18 g
Fat: 21g
Saturated Fat: 8 g
Cholesterol: 45 mg
Sodium: 808 mg
Potassium: 759 mg
Fiber: 5 g
Sugar: 8 g
Vitamin A: 848 IU
Vitamin C: 60 mg
Calcium: 223 mg
Iron: 3 mg
Cuisine German
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2 from 2 votes (2 ratings without comment)

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