Sauerkraut – Not So Sour

Summary

Ingredients

• 1 kg raw sauerkraut
• 1 medium onion (s)
• 1 medium potato (s)
• 1 apple
• 1 liter apple juice
• 100 ml white wine, fruity (possibly slightly sweeter)
• some broth (instant), chicken, beef and vegetables)
• 2 tablespoon butter

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Instructions

1. This recipe is specially designed for all those who are not so enthusiastic about the sour sauerkraut. This sauerkraut has very little acidity and tastes rather fruity. Most like it better.
2. Repeatedly wash the sauerkraut in a large saucepan with plenty of water and change the water until as much acid as possible has been washed out (especially for sour sauerkraut).
3. You can also soak the sauerkraut for a few hours without further ado.
4. Then strain the sauerkraut and squeeze out as much liquid as possible. The herb should be as dry as possible so that it can later absorb the apple juice.
5. Slowly steam the finely chopped onion with a little salt in butter until translucent.
6. Melt the butter in a large saucepan so that the base is lightly covered everywhere (the herb will then burn less quickly). Add the white wine and 1 liter of apple juice with the steamed onion. Add the squeezed sauerkraut and loosen it in the liquid with a fork. Pour in as much apple juice until the sauerkraut is just covered and bring to the boil. Mix in the ready-made broth (powder or cubes) (broth usually tastes best when chicken, beef and vegetable broth is mixed). The result is a fruity-spicy but not too salty broth.
7. Then peel, core and grate the apple. Let the whole simmer slowly for at least an hour and turn over and over again. The liquid is partially absorbed by the sauerkraut during cooking. However, there must always be some liquid at the bottom of the pot. Just before serving, grate the peeled potato finely and turn the cabbage several times while it is cooking. The grated potato prevents the sauerkraut from becoming juicy on the plate. The juice is easily bound and the herb gets a nice glassy structure and tastes finer and more tender. However, it is important that the cabbage with the potato can cook for another 10-15 minutes, otherwise this bond will not develop. Be careful not to burn the cabbage during this time, as the potatoes will thicken the juice.
8. While turning the cabbage, season again and then serve.
9. Tastes great with boiled sausages, boiled ham, tongue, etc.
10. This includes boiled potatoes or possibly spaetzle.
11. The whole thing can be prepared very well (except for the boiled potatoes). Especially if the meat is already cut and placed in a broth and then warmed in it.

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