In a pot over medium heat, sauté the diced bacon until the fat is rendered and the bacon is crispy. Add the diced onion and cook until it is soft and translucent.
Sauerkraut (Braised Sauerkraut)
- Total time - 45 - 60 minutes
- Prep time - 10 minutes
- Cooking time - 35 - 50 minutes
- Servings: 4
- Country: Germany
This recipe focuses on preparing already fermented sauerkraut into a finished side dish. The key to its perfect flavor is a slow braise, which mellows its sharpness and marries the flavors. Don't forget to taste it and adjust the seasoning with salt, sugar, or white wine if needed.
Ingredients
Ingredients for Sauerkraut
- 500 g sauerkraut (rinsed, if too sour)
- 1 piece onion, diced
- 50 g smoked bacon (or a knob of lard)
- 5 berries juniper berries
- 1 teaspoon whole caraway seeds
- 1 piece bay leaf
- 1 teaspoon sugar
- to taste salt and black pepper
- as needed water or white wine vinegar
Instructions
Step 1: Sautéing the Bacon and Onion
Step 2: Braising the Sauerkraut
Drain the sauerkraut (you can rinse it with cold water if it's too sour) and add it to the pot. Stir well to combine with the onion and bacon. Add the bay leaf, caraway seeds, juniper berries, and sugar. Lightly season with salt and pepper.
Cover the pot and braise over low heat for 30-45 minutes, or until the cabbage is tender. Stir occasionally to prevent sticking. If needed, add a little water or white wine to keep it from drying out.
Step 3: Finishing and Serving
Once the sauerkraut is done, remove the bay leaf and juniper berries (if desired). Taste and adjust the seasoning as needed, adding a little more sugar or white wine vinegar to balance the flavors.
Serve hot as a side dish to roasted meats, sausages, or boiled potatoes.