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.
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Clean the cabbage and cut it into thin strips
In a large casserole, heat the butter and four tablespoons of oil, flavoring it with the chopped onion and bacon, stirring often
Sprinkle with the wine and vinegar and let half evaporate
Add the cabbage, thyme and a few juniper berries
Mix, cover everything with the warm broth
Let it cook over very low heat for about 2 hours, stirring from time to time and adding broth if necessary
Before turning off the heat, adjust the salt and pepper
Serve the sauerkraut hot with pork, cotechini or zampone sausages
Store the stewed sauerkraut in an airtight container in the refrigerator for up to 3 days.
Stewed sauerkraut is a typical dish of German cuisine, but it is also widespread in other European regions such as Alsace and Lombardy.
Italia
| Energy (kcal) | 103.66 |
| Carbohydrates (g) | 2.56 |
| of which sugars (g) | 2.13 |
| Fat (g) | 8.11 |
| of which saturates (g) | 2.46 |
| Protein (g) | 2.83 |
| Fibre (g) | 2.13 |
| Salt (g) | 0.11 |
