Stewed Sauerkraut
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g sauerkraut, from the barrel
- 250 g carrot (s)
- 250 g shallot (s)
- 150 g butter, mildly soured
- 1 tablespoon honey, more flavorful
- 1 teaspoon smoked salt
- 1 teaspoon paprika powder, smoked
- 300 ml vegetable stock
Print Recipe
Pin Recipe Instructions
- Clean the carrots and shallots and grate them finely. Forcefully squeeze the juice out of the sauerkraut, but collect the juice.
- Melt the butter in a medium roasting pan over medium heat. Add the squeezed sauerkraut, grated carrots and shallots, honey and the two spices and fry, stirring occasionally. A roasting set is allowed to form, because it provides the flavoring substances that you need. However, do not let the vegetables get too dark, otherwise they will become bitter.
- Deglaze the vegetables with the sauerkraut juice and the stock and bring to the boil. Cover and braise the sauerkraut for about 45 minutes at low heat.
- All kinds of roasts, bratwurst or fried meatballs are served with it.
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