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Cooked sauerkraut

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Cuisine: German Prep time: 10 min(s) Cooking time: 35 min(s) Created by Rudolf Dietz

Fermentation is the alchemy that makes the cabbage in this Sauerkraut recipe sing. Sauerkraut is finely sliced, salted, fermented cabbage that is then cooked. It’s served with a variety of dishes including sausages, smoked pork loins and roasted pork. It is thought that the lactic acid in the sauerkraut assists digestion. In Alsace it is known as choucroute.

Ingredients

Three week-old marinated (fermented) white cabbage
2 tbsp olive oil
1 onion
½ cup bacon pieces
2-3 cloves
2 bay leaves
½ tbsp caraway seeds
½ tbsp juniper berries
1 tbsp sugar
1 pinch white pepper
2 glasses good white wine
1 piece of pork loin for flavour
1 raw peeled potato
 

Preparation

In a large pot, heat oil, add onions and fry until translucent. Add the marinated cabbage including the juice.

Break up the cloves and bay leaves a little and add them to the pot. Add caraway seeds and juniper berries and stir. Then stir in white sugar and white pepper. Stir in white wine. Add pork loin and mix together.

Turn gas down and simmer for 25 minutes, checking the pot every now and then so when it reduces it doesn’t burn.

In a separate bowl, grate raw, peeled potato and add a little more good white wine, mixi to a runny paste consistency. Add to the cooking pot and mix in for 5 more minutes, until the raw potato has had a chance to cook. This will thicken the dish just before serving.
 

German Restaurants

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Displaying 10 of 57 German Restaurants.

Restaurant Suburb
1. German Arms Hotel Hahndorf
2. Vienna Restaurant Kambah
3. De Bortoli Winery and Restaurant Dixons Creek
4. Maximilian's Verdun
5. Eiger Swiss Restaurant Petersham
6. Hofbrauhaus Melbourne
7. Hahndorf Inn Hotel & Cellars Hahndorf
8. Harmonie German Club Narrabundah
9. Elmar's in the Valley Henley Brook
10. Lowenbrau Keller The Rocks
   
25 Sep 2012 10:42 AEST
Betty
Melbourne
Sauerkraut melbourne
In response to "where can u buy sauerkraut in Melbourne" I bought mine at Aldi's special this week.
11 Oct 2010 03:30 AEST
Jack Su
Auburn
Cabbage Fermentation
4. Pack the cabbage down so it is completely covered by 1 inch of broth, weight down with a plate same diameter as the bucket. Make and airtight seal with plastic wrap and towels. You might need extra weight to keep the cabbage under the water line. 5. Leave to ferment for about 2 weeks in a cool dry place until desired taste. The longer you ferment the stronger and more sour it will be.
11 Oct 2010 03:24 AEST
Jack Su
Auburn
Cabbage Fermentation
The fermentation process is easy, you will need a 15 Litre food grade pail or bucket, 3-4 fresh cabbagles the juicier the better and sea salt or pickling salt, do not use processed salts. 1. Finely chop the cabbage into 2-3mm strands, use a cabbage slicer or food processor to save time. 2. Put all the sliced cabbage into the bucket and add 1.5 tablespoons of salt per cabbage. 3. The salt will draw out the juices in the cabbage and after a few hours you will have a nice broth of salty cabbage.
01 Aug 2009 11:56 AEST
Brenda Ireland
Warrandyte
sauerkraut
I would like to know, where in Melbourne can I buy. sauerkraut , freshly fermented in the whole cabbage form. I wish to make cabbage rolls. which need the cabbage leaves whole
14 Jul 2009 04:38 AEST
Lil' J
guess???????
Question i
hi eveyone hows it goin rocking cabbage recipe, i just wanted to know the answer to the is qusetion with which drinks can we cook cabbage, in alsace????? if you know the answer it would be very helpful. thanks Lil' J xox
15 Jan 2009 02:48 AEST
Corka
The 'Burbs
Homemade Sauerkraut
Confusing, much! Sauerkraut IS fermented cabbage, this recipe just makes it a bit tastier. If you want to make proper sauerkraut (instead of buying bottled rubbish), try this link: http://www.sbs.com.au/food/recipe/524/Sauerkraut_(kisla_kapusta) It's in the Greek cuisine section on this site. Warning: You'll need a 50-litre vat for this sucker. Have fun!
24 Dec 2008 08:12 AEST
lildtha
Brisbane
cooking with sauerkraut
The fermented cabbage is the saurkraut, you buy it in a jar or a tin from the supermarket. I don't know why they referred to it as 'fermented cabbage' rather than sauerkraut as this just confuses the recipe.
23 Dec 2008 05:58 AEST
brian edmonds
naremburn
Sauerkraut
None of the recipes give any information on making the fermented cabbage. What do you do to make it?
23 Dec 2008 11:16 AEST
Julia Pratt
Bibra Lake Western Australia
Question
I would like to know how to prepare the 3 week old marinated white cabbage. Maybe it is available in a tin? But if I wanted to prepare it from fresh cabbage, what would be the process?

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