Braised Sauerkraut
; void(0);){kind=link}
Tasty side dish to roasted poultry served with dumpling.
recipe,photo-recipe,sauerkraut- finely chopped cabbage (fermented),Vegetable sides,Gluten-Free,Lactose-Free
Vegetable sides
Ingredients
Ingredients
| crushed cumin | 0.5 | tsp | ½ | teaspoon | |
| onion | 3.5 | oz | 100 | grams | |
| sauerkraut- finely chopped cabbage (fermented) | 1.8 | lb | 800 | grams | |
| sugar granulated | 1.5 | oz | 40 | grams | |
| sunflower oil | 2 | tbsp | 30 | milliliters | |
| water | 3.25 | tbsp | 50 | milliliters |
Recipe
1.
onion 3.5 oz (100 g) • sunflower oil 2 tbsp (30 ml) • sugar granulated 1.5 oz (40 g)
Peel the onion, finely chop and saute in oil. Add sugar and leave to caramelize slightly.
2.
sauerkraut- finely chopped cabbage (fermented) 1.8 lb (800 g) • crushed cumin 0.5 tsp • water 3.25 tbsp (50 ml)
Squeeze out the sauerkraut and add into the onion with sugar. Toss the caraway in and mix. Braise in covered saucepan stirring occasionally for 20-30 minutes. If it is sticking (burning) pour in a little water.
Bon appetit!