Bavarian Sauerkraut Recipe
Imagine this: the aroma of simmering spices filling your kitchen, transporting you to a cozy Bavarian beer garden. You take a bite of tangy, melt-in-your-mouth sauerkraut, its complex flavors harmonizing beautifully with rich meats and hearty bread. This is the magic of a well-executed Bavarian sauerkraut recipe, a culinary tradition deeply rooted in German cuisine and celebrated for its ability to elevate simple ingredients into something truly special.
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion chopped
- 2 pounds sauerkraut drained and rinsed
- 1 cup 240ml apple juice
- 1/2 cup 120ml dry white wine
- 1/4 cup 60g brown sugar
- 2 bay leaves
- 1 teaspoon caraway seeds
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook for 5-7 minutes, until softened and translucent.
- Stir in the drained and rinsed sauerkraut, apple juice, white wine, brown sugar, bay leaves, and caraway seeds. Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the sauerkraut is tender.
- Discard the bay leaves before serving.