Make your bagged Sauerkraut more flavorful by adding sauteed onion, spices, and a white roux, without cooking the sour cabbage for too long. This method is the best way to preserve the vitamins and probiotics, while at the same time adding lots of flavors and a wonderful soft consistency to your Sauerkraut.
Arbeitszeit 15 MinutenMin.
Gesamt 15 MinutenMin.
Portionen 4Personen
Kochutensilien
large bowl optionally, to drain and rinse Sauerkraut
sieve, colander
skillet pan
small pan optionally, for white roux
Zutaten
1tbsp.oilalternatively butter, or even better, bacon drippings
1onionsliced
1tbsp.sugaror brown sugar
3-4tbsp.cubed bacon
3corns of black pepper
1bay leaf
3juniper berries
1tsp.caraway seeds
1bagSauerkraut~ 16 oz / 450 gram
1small apple, gratedor 6 tbsp. apple sauce
For the roux:
2tbsp.butter
2tbsp.flour
Anleitung
Peel onion and cut it into thin slices or cubes. In a large skillet, saute onion on medium temperature with a tablespoon of oil, until soft and brown.
Add bacon and sugar and let caramelize for a minute.
Add spices. Grate the apple and add to the pan.
Drain and rinse the Sauerkraut with water in a large bowl, if you prefer it mild and less salty and sour. (Sometimes the Sauerkraut tastes mild without draining it. Best have a taste before draining and rinsing it.)
Add the Sauerkraut to your skillet. Add ½ cup of water or more, if there is not enough juice. Heat up on medium-low heat. Don't bring to a boil. This is the best way to ensure you keep the vitamins and probiotics.
Optional: A white roux will result in a very nice consistency. In a small pan, melt the butter. Add the same amount of flour and stir together well. Remove from the stovetop immediately. Once the Sauerkraut is hot, stir in the roux and serve.
--------------------------------------
April 19, 2023
(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen