Sauerkraut with Cider and Sesame Seeds

by Editorial Staff

Summary

Prep Time 35 mins
Cook Time 50 mins
Total Time 1 hr 45 mins
Course Side Dish
Cuisine European
Servings (Default: 2)

Ingredients

  • 500 g sauerkraut in a ba or can
  • 1 small onion (s) or half a large onion
  • 2 tablespoon, heaped sesame seeds, peeled
  • 1 tablespoon butter for frying
  • 1 teaspoon butter
  • 0.6 liters cider (apple wine), mild, sweet, 0.5 to 0.75 , depending on the sauerkraut
  • salt
  • 1 teaspoon, leveled sugar, optional
  • 2 bay leaves
  • 2 allspice grains
  • 3 juniper berries, crushed
  • 1 clove (s)
  • some pepper from the mill
  • 1 teaspoon tapioca starch or normal cornstarch
Sauerkraut with Cider and Sesame Seeds
Sauerkraut with Cider and Sesame Seeds

Instructions

  1. Put the sauerkraut in a sieve and drain. Collect the dripping liquid, it will be used again later.
  2. Toast 2 - 3 tablespoons of sesame seeds in a clean, dry saucepan. Be careful, that happens very quickly. If the color is golden yellow or light brown, stop the roasting process and pour the sesame into a cup.
  3. In the same saucepan, heat a piece of butter about 1 cm wide until the butter begins to turn brown. Before the brown butter flakes out, add the diced onions and sweat until they start to turn golden yellow or light brown. Then add the drained sauerkraut and fry until you can see traces of browning. Add bay leaves, juniper berries and allspice and deglaze with the collected sauerkraut juice. Add the roasted sesame seeds and pour about 0.5 l of cider on top. Simmer on a low flame without a lid until the liquid is almost reduced. Taste once whether the herb is already soft. If not, add more cider approx. 0.25 l and let simmer. Now add the clove (at most one) and let it simmer. Season to taste with a little salt and pepper. Possibly add a little more sugar, but the sweetness of the cider is usually sufficient. If you want, you can stir in a little butter. When almost all of the liquid is reduced, dust 1 teaspoon tapioca starch through a tea strainer over the herb and stir in. That binds the herb.
  4. Take the pot off the fireplace and let the herb rest for about 20 minutes. During this time, you can fry sausages, pork pork or something similar. Heat the sauerkraut again shortly before serving (do not boil).

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