Baked Sauerkraut with Carrots and Onions
by Editorial Staff
A very simple and inexpensive vegetable dish with a touch of German cuisine. After baking, the sauerkraut becomes richer and more flavorful. Such cabbage is good as an independent dish, as well as with cold cuts, shank, sausages, or smoked meats.
Ingredients
- Sauerkraut – 350 g
- Carrots – 80 g (1 pc.)
- Onions – 90 g (1 pc.)
- Sugar – 1 teaspoon
- Ground black pepper – to taste
- Salt – to taste (as needed)
- Vegetable oil – 30 ml (2 tablespoons)
- Parsley (for serving) – 1-2 sprigs
Directions
- Take the groceries on the list.
- If there is a lot of brine, squeeze the sauerkraut.
Turn on the oven, let it heat up to 170 degrees. - Peel the onion and cut into medium cubes. Peel and grate the carrots.
- Preheat a frying pan with the addition of oil (1 tablespoon) and fry the onion over medium heat for a minute or two. Then add carrots to it. Saute vegetables for 5 minutes and remove from heat.
- Put sauerkraut with vegetables, add sugar, ground pepper. You can also add seasoning to taste and salt if the sauerkraut doesn’t seem salty enough.
- Mix everything.
- Transfer the vegetable mixture to a baking dish (or pot/rooster), greased with the remaining vegetable oil. Pour in about 50 ml of water (sour lovers can add cabbage brine).
- Cover the dish with a lid or foil, send it to the preheated oven and cook the cabbage at 170 degrees for 20-30 minutes (be guided by the features of your oven). Check the cabbage periodically to prevent it from burning and sticking to the walls. If the cabbage is not ready, and the liquid has already evaporated, then add a little more water.
- Sprinkle chopped fresh herbs on the finished cabbage.
- Serve hot or cold baked sauerkraut
Enjoy your meal!
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