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Stewed sauerkraut is a side dish with a strong flavor, obtained by slow-cooking cabbage together with bacon, white wine and herbs. It is a tasty and easy dish to prepare, perfect to accompany meats or cheeses.
Step 1 of 8: Clean the cabbage and cut it into thin strips
Step 2 of 8: In a large casserole, heat the butter and four tablespoons of oil, flavoring it with the chopped onion and bacon, stirring often
Step 3 of 8: Sprinkle with the wine and vinegar and let half evaporate
Step 4 of 8: Add the cabbage, thyme and a few juniper berries
Step 5 of 8: Mix, cover everything with the warm broth
Step 6 of 8: Let it cook over very low heat for about 2 hours, stirring from time to time and adding broth if necessary
Step 7 of 8: Before turning off the heat, adjust the salt and pepper
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Milk
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Step 8 of 8: Serve the sauerkraut hot with pork, cotechini or zampone sausages
| Average values | Per serving301 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,307 kJ312 kcal | 434 kJ104 kcal |
| Fat | 24.4 g | 8.1 g |
| of which saturated fatty acids | 7.41 g | 2.46 g |
| Carbohydrates | 7.71 g | 2.56 g |
| of which sugars | 6.39 g | 2.12 g |
| Fibre | 6.42 g | 2.13 g |
| Protein | 8.56 g | 2.84 g |
| Salt | 0.36 g | 0.12 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
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