The Only Side Dish Your Sausages Ever Needed: Mastering the Traditional Velvet Sauerkraut Recipe
The most authentic taste of Germany’s food culture — right in your kitchen.
Every country in the world can boast of at least a couple of traditional dishes, the fame of which went far beyond their homeland’s borders. The German cuisine might not be the most popular one out there, but it’s likely everyone knows what the sauerkraut is: the sweet and sour braised cabbage that goes perfectly well with iconic German sausages.
This recipe usually goes viral when fall comes, but don’t shy away from trying it tonight, offering the most authentic German dinner to your family.
Ingredients (4 portions): 1 kg of sauerkraut, 2 onions, 1 clove of garlic, 250 g of smoked bacon, 3 bay leaves, 12 juniper berries (crushed), 6 black peppercorns, 6 cloves, ½ tsp of cumin seeds, vegetable oil, 250 ml of dry white wine, freshly squeezed apple juice.
Cut the bacon into small cubes. Peel the onion and slice it into thin half-rings.
Pour a little vegetable oil into a saucepan, heat it, and fry the brisket for 10 minutes. Then add the onion, stir, and fry until golden brown, stirring occasionally.
Drain the juice from the cabbage (squeeze it lightly with your hands), add it to the onion, and fry for 10 minutes.
Add the wine and simmer over low heat for 15 minutes. Add the spices and apple juice until it reaches the level of the cabbage, then simmer covered over low heat for 45 minutes, until tender.
Add the garlic, stir, and let it rest for 15 minutes. Sauerkraut is ready!
