The sauerkraut in this time-honoured recipe is cooked so slowly that it becomes more soft with each passing minute. In addition to a variety of herbs and spices, such as cumin, bay leaves, and allspice berries, it is partially submerged in the liquid while it is being cooked.
The texture of sauerkraut that has been braised is quite silky; therefore, it is beneficial to add some crunch to the dish by using fried onions and chopped bacon. A little sweet apple is added in order to achieve a balance between the acidity and sweetness, which results in the tastes being exactly right.
One thing to keep in mind is that there are some classic recipes that call for fresh cabbage as an ingredient as well; therefore, we will give it a shot the next time.
Please refer to the recipe card that is located at the bottom of this post for a comprehensive list of the ingredients as well as precise directions. But before you scroll down, there is necessary information that you should be aware of.
At some Polish houses, the sauerkraut is served on the runnier side, almost like soup. However, the consistency of the sauerkraut that has been braised is entirely up to you.
Some individuals have a preference for a thicker consistency, and this is where the usage of roux (in Polish: zasmażka, pronounced ‘za-smashkah’) comes into play. The juices become more dense and creamy as a result of this agent’s ability to thicken them.
This side dish of sauerkraut is simple to prepare, but it does require some time. If you are seeking for a solution that is more expedient, here is a recipe for Fried Sauerkraut that you can try out in only five minutes.
Components for Sauerkraut
- Sauerkraut that has been braised:
- 450–500 grammes (one pound) of sauerkraut
- It is sufficient to cover and top off with hot water.
- 2 tablespoons of butter
- 2. Two bay leaves, either fresh or dried
- 1 milligramme of cumin
- There are five whole black peppercorns.
- a few of allspice berries
- Optional: one little delicious apple weighing 3.5 ounces (100 grammes)
- Optional: 3.5 ounces (100 grammes) of smoky bacon, cut into bits and pieces
- To season, a pinch of salt as well
- One milligramme of ground black pepper, for seasoning
- In order to season, a pinch of sugar
- Optional Ingredients: ½ bunch of fresh dill or parsley
- This is the roux:
- 2 onions of medium size, cut very coarsely
- 1-2 tablespoons of flour
- One-half cup (100-120 millilitres) In the absence of salt, water or chicken stock
Instruction to make Sauerkraut
Drain the sauerkraut, making sure to save the juice (while we won’t be using it in this recipe, you are welcome to drink it because it is incredibly nutritious!). Have a taste; if the sauerkraut is exceptionally sour, it is recommended that you first give it a rinse under running water and then squeeze it out.
For the sake of ensuring that the strings of fermented cabbage are not excessively lengthy, roughly cut the sauerkraut.
Place the sauerkraut in a skillet or frying pan that has a deep bottom.
Add a sufficient amount of hot water to almost completely cover the sauerkraut.
Two tablespoons of butter (don’t worry, it will melt on its own), two bay leaves, one tablespoon of cumin, five black peppercorns, and two to three allspice berries should be added to the ingredients.
Put a lid on it and braise it until it becomes tender. Once the sauerkraut has been cooked for approximately forty to fifty minutes, it will become soft. It is important to keep a close eye on the process and make sure that nothing begins to boil over or becomes stuck to the pan. If additional water is required, add it.
a step that is optional: apple When the braising has been going on for twenty-five minutes, or somewhere around the halfway point, add one apple. A single little sweet apple, which weighs around 3.5 ounces or 100 grammes before peeling, should be peeled and chopped very finely. You can alternatively grate it instead, being sure to use the holes that are the largest. Proceed with the braising process while adding the apple pieces to the sauerkraut.
a step that is optional: bacon Let’s fry the bacon now that the braising is getting close to its conclusion: Cut the smoked bacon into cubes or small pieces, and then heat them in a separate frying pan until they have a light golden colour. Generally speaking, bacon produces an adequate amount of its own fat, which means that it does not require any additional cooking fat. However, if your bacon is really lean, you may want to grease the pan with some oil.
To the braised kraut, add the bacon that has been fried and fold it in.
