Sauerkraut
A simple recipe for classic sauerkraut, as we love it from grandma's kitchen: Seasoned with caraway, juniper berries and coriander, infused with beef broth, grated potato for binding. It always works and tastes just like grandma used to make!
People:For 4 persons
Cooking time:30 minutes
Difficulty level:
Easy
Recipe by:AUMAERK KULINARIK-TEAM
Ingredients
Sauerkraut
| 15 ml | Oil |
| 150 g | Onions |
| 25 g | Brown sugar |
| 1 piece | Bay leaf |
| 5 g | Salt |
| 1 g | Coriander |
| 1 g | Cumin |
| 1 g | Juniper berries |
| 500 g | Sauerkraut |
| 250 ml | Beef broth |
| 1 piece | Potatoes, grated |
Preparation steps
Brown the ingredients
- Heat the oil in a pan, sauté the finely chopped onion, stir in the sugar and allow to caramelize.
- Grind the spices into a medium coarse mortar and fry briefly.
Pour in the sauerkraut and simmer
- Add the sauerkraut and beef stock and simmer for 10 minutes.
For the binding
- Finely grate the potato into the cabbage and continue to simmer for about 20 minutes.
Season to taste
- Season to taste with salt and pepper and serve.
Tip: For crispy sauerkraut, simply wring out 150g of the cabbage and deep-fry in hot oil. Fluff the cabbage with a fork. Then dry briefly on kitchen paper. The crispy sauerkraut makes an excellent garnish for meat dishes.