Stewed sauerkraut in German

Stewed sauerkraut in German will be an excellent side dish for meat, a hearty lunch dish or an appetizing filling for baking.

• Recipe author: Irina Sakharova
• After preparation, you will receive 4 servings
• Total recipe preparation time: 60 minutes

Ingredients

• Sauerkraut 700-800 g
• Onion 1 piece
• Apple 1 piece
• Vegetable oil 1-2 tbsp. spoons
• Vegetable broth 180 ml
• Water 3-4 tbsp. spoons
• Corn starch 1-2 tbsp. spoons
• Salt to taste
• Ground black pepper to taste
• Sugar to taste
• Juniper berries 3 pieces
• Cumin 1 tsp the spoon

Cooking method

• Squeeze the cabbage so that as little liquid as possible remains. Cut the onion into halves or smaller, the apple into small pieces.

• In a skillet, heat the oil over medium heat and saute the onions until golden brown.

• Add the cabbage and fry for another 3-5 minutes, stirring occasionally.

• Put apple, juniper or caraway seeds in the same skillet. Stir and cover with broth.

  You can use vegetable or meat broth, or substitute dry white wine, apple juice, or water.

• Bring to a boil, reduce heat to low, and cook for about 25-35 minutes or longer.

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• Mix the starch with water and pour a thin stream into the pan. Stir until thick.

• Salt and pepper the cooked cabbage, add a little sugar to balance the taste.

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