Sauerkraut
Dad and I love sauerkraut!
Recipe Posted on 4th November, 2004
Recipe Source: This recipe comes from a book called German Cooking Today: The Original by Dr. Oetker. I borrowed this book off a German called Manfred who I met in the desert in southern Oman.
Serves ???
Ingredients
4 onions, peeled and diced
1 apple, peeled, quartered, cored and sliced
2 tablespoons olive oil
750g sauerkraut, pulled loosely apart
125ml (½ cup) water or white wine
1 bay leaf
4 juniper berries
6 peppercorns
salt
sugar
pepper
Method
Heat the oil in a pan. Gently cook the onion until it softens. Add the sauerkraut, the water or wine, apple slices, bay leaf, juniper berries and peppercorns. Season with salt and cook the sauerkraut, covered, over a low heat for 25-30 minutes, stirring occasionally. Add some liquid at intervals if necessary. Season the sauerkraut to taste with salt, sugar and pepper before serving.
Tips: Sauerkraut becomes thicker if a grated raw potato is added in the last 10 minutes of cooking.
If disired, replace the apple with 150g pineapple pieces (from a can, drained from the juice). Add some pineapple juice to the sauerkraut to taste.
|