Apple Sauerkraut Like Nuts
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 900 g sauerkraut, (fresh), possibly also can
- 3 onion (s)
- 40 g lard or reaves
- 0.5 liter ½ white wine, dry
- 3 apples (Cox Orange, Boskop or other sour)
- 60 g jerky meat, (streaky bacon)
- 1 pinch (s) sugar
- 0.25 liter ¼ meat broth
Print Recipe
Pin Recipe Instructions
- Peel the onions and cut into fine strips or pieces. Roast the onions in hot fat.
- The sauerkraut is loosened beforehand and placed in a sieve (to collect the juice) and allowed to drain. Now cut through a few times. Briefly sauté (only 600gr, please). Now add enough liquid until the sauerkraut can steam nice and juicy.
- Now add the apples, peeled and cut into small pieces, to the lightly brown roasted beef. Braise this briefly. Now put everything together in the sauerkraut and steam for about 1 1/2 hours.
- At the end of the cooking time, the remaining 300gr. Add sauerkraut and cook for about 1/4 hour so that it gives the dish a fresh note.
- A nice Kasseler or something similar with mashed potatoes goes well with it.
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