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Sauerkraut

Serves 4 to 6 Side vegetarian, Sides

Sauerkraut

Sauerkraut, as cherished in the kitchens of Bavaria and the Rhineland, finds its way to the table with a simplicity that celebrates its roots. This version, a staple in German homes, sees the humble cabbage transformed by the gentle touch of butter or clarified butter, and a pinch of salt measured by intuition. It's a dish that invites second helpings without apology, capturing the essence of everyday family meals.

The flavors are a harmonious blend of tangy and sweet, with fresh sauerkraut mingling with tender onion and apple. Caraway seeds and a bay leaf add warmth, while apple juice introduces a subtle fruitiness. Each bite offers a comforting balance, a nod to its home-cooked origins.

Ingredients

  • 800 gfresh sauerkraut — rinsed if very sharp
  • 1onion — sliced
  • 1apple — grated
  • 1 tspcaraway seeds
  • 2 tbsplard or butter
  • 200 mlapple juice
  • 1bay leaf
  • 1 tspsugar
  • to tastefine sea salt

Method

  1. Begin by finely chopping 1 onion and peeling, coring, and grating 1 apple. This ensures that both will cook evenly and blend seamlessly into the sauerkraut, providing a balanced flavor throughout the dish.
  2. In a large pot or deep skillet, melt 2 tablespoons of lard or butter over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion becomes translucent and soft, releasing a sweet aroma. This should take about 5 to 7 minutes, and it's important for developing the base flavor of the dish.
  3. Add the grated apple to the pot with the onion, stirring to combine. Cook for an additional 2 to 3 minutes until the apple begins to soften, which will add a subtle sweetness and moisture to the sauerkraut.
  4. Stir in 800 g of fresh sauerkraut, ensuring it is well mixed with the onion and apple. Sprinkle 1 teaspoon of caraway seeds and 1 teaspoon of sugar over the mixture, then pour in 200 ml of apple juice. Add 1 bay leaf for an earthy depth of flavor.
  5. Increase the heat slightly and bring the mixture to a gentle simmer. Cover the pot with a lid, leaving a small gap for steam to escape, and reduce the heat to low. Allow the sauerkraut to braise for about 30 to 40 minutes, stirring occasionally, until it is tender and the edges are lightly caramelized. The sauerkraut should be soft, with a slight golden hue and a fragrant aroma.
  6. Once the sauerkraut has reached the desired tenderness, remove the bay leaf and season with fine sea salt to taste. Stir well to ensure the salt is evenly distributed. Serve the sauerkraut warm as a side dish, allowing it to complement the main course with its rich, tangy flavor.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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