Stewed sauerkraut with apple and onions
Ingredients
- 700-800 g sauerkraut
- 1 onion
- 1 apple
- 1-2 tbsp vegetable oil
- 180 ml vegetable stock
- 3-4 tbsp water
- 1-2 tbsp cornstarch
- Salt, to taste
- Black pepper, to taste
- sugar, to taste
- 3 juniper berries, to taste
- 1 tsp cumin, to taste
Utensils
- kitchen scales
- measuring cup
- cutting board
- knife
- cutlery
- wooden spoon
- sieve
- frying pan
- bowl
Instructions
- Drain the liquid from the sauerkraut well through a sieve.
- Peel the onion, cut into half rings or cubes.
- Core the apple and cut into pieces.
- Heat the oil in a pan at medium temperature.
- The onions Roast in it for approx. 3-4 minutes until golden.
- Add the sauerkraut, sauté for 3-5 minutes while stirring.
- Add the apple, juniper berries or caraway seeds to the cabbage.
- Stir everything, deglaze with the vegetable stock.
- All the in Bring to the boil for approx. 3-4 minutes.
- Reduce the heat.
- Let the sauerkraut steam for approx. 25-35 minutes.
- Mix the starch with water in a small bowl.
- Add to the sauerkraut in a thin stream while stirring .
- Let the sauerkraut simmer gently for another 1-2 minutes.
- Season to taste with salt, pepper and a little sugar.
- Serve the steamed sauerkraut as an accompaniment to meat dishes or as a filling for dough dishes.
- The vegetable broth can be replaced with meat broth, dry white wine, apple juice or water.
- Since bags and cans of sauerkraut have a high acid content, it makes sense to rinse the cabbage briefly with cold water before cooking.
