Franconian Sauerkraut
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 40 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 25 g lard
- 50 g onion (s), diced
- 50 g bacon, diced, smoked
- 100 g apple, thinly sliced
- 150 ml vegetable stock
- 500 g sauerkraut
- 0.5 teaspoon ½ caraway seeds
- 2 juniper berries
- 2 bay leaves
- 60 g potato (s), finely rated, or 20 mashed potato powder
- 50 g turnip tops, optional
Print Recipe
Pin Recipe Instructions
- Put the lard in a casserole, sweat the onions and let them take some color, then add the bacon cubes and stew them briefly. Fill the pot with the vegetable stock. Add the cabbage and apple slices as well as the spices and simmer for about 30 minutes. Alternatively, turnip tops (sugar beet syrup) can be added for a particularly mild and full-bodied taste. Add the grated potatoes and bind the dish with them. The binding also works very well with a little mashed potato powder.
- Goes very well with Nuremberg sausages and, of course, tastes better and better when warmed up!
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