Rustic Sauerkraut
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large can sauerkraut
- 2 bay leaves
- 3 grains allspice
- 1 large onion (s), diced
- 130 g ham, diced (approx.)
- salt
- pepper
- nutmeg
- water
Print Recipe
Pin Recipe Instructions
- Boil the sauerkraut with enough water, bay leaves and allspice (the cabbage should be well covered with water). The cooking time is around 45 to 60 minutes - depending on the desired degree of softness of the herb. Shortly before the end of the cooking time, add salt, pepper and nutmeg to the cabbage.
- In the meantime, fry the diced ham in a pan. A little later, when some fat has already leaked out, add the onions to the ham and sweat them until translucent. Add both to the cabbage shortly before the end of the cooking time. Stir in vigorously, bring to the boil once and you`re done.
- If you like, you can finally rub a raw potato into the sauerkraut to make the sauerkraut thick.
- The sauerkraut is easy to pre-cook. Simply bring to the boil briefly at the desired meal.
- Note: This sauerkraut comes from us without sugar.
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