Sweet and Spicy Sauerkraut

Rating: 2.67 / 5.00 (6 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Drain the sauerkraut in a salad strainer and squeeze a little. Chop the onion into small pieces. Remove the peel from the ginger. Cut two thirds of the apples in half and remove the core.

Heat the oil and sauté the onion. Add the sauerkraut, loosen well with a fork and sauté. Reduce the heat and add the ginger and the apple halves with the peel through the Bircher grater. Steam everything well. Extinguish with the apple juice. Cover and simmer on low heat for an hour and a half. Check from time to time and add a little water if necessary.

Add the crem fraiche and season to taste with salt and freshly ground pepper.

For the garnish, cut remaining apple unpeeled into fine slices. Place on top of the sauerkraut and cook briefly with the lid closed.

Goes well with poached or grilled rolled ham, salmon, veal chops, roasted chicken breast strips, caraway potatoes or baked potatoes served with crem fraiche.

Leftovers Tip Sauerkraut tastes twice as good warmed up. Prepare a veal or pork starter, cooking diced potatoes at the same time. At the end, complete the stew with the sauerkraut from the day before and a little bit of sour cream. You can also simply roast sauerkraut together with spaetzli or rösti.

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