Saxon Sauerkraut

In the poor times of earlier centuries for many people, it was often said jokingly, but not without a sense of the sensitive lack of healthy food in the dark season: “Whoever steals diligently in summer will have sauerkraut in winter”.

Then, as now, white cabbage harvested in late summer was preserved in fermentation vats. The finished product of fermentation provided and still provides people with important minerals and vitamins in winter.

Put the sauerkraut with the spices and 100-150 ml of water in a large heavy saucepan and steam it for about 45 min until it is cooked. Towards the end of the cooking time, peel and grate the potatoes and add to the sauerkraut form so that it thickens a little. Season with salt and a little sugar and serve.

Tip: Cook only with high-quality spices – they are the be-all and end-all of a good dish!

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