Sauerkraut Variations

Rating: 3.00 / 5.00 (3 Votes)

Total time: 45 min

Servings: 4.0 (servings)


Var. cream herb:

Var. pepperwort:

Var. champagne herb:

Var. coconut curry herb:


Heat the oil in a saucepan and sauté the onion cubes at low temperature until translucent. Add the sauerkraut and sauté briefly. Extinguish with white wine and boil down almost completely.

Pour the clear soup and add the bacon rind. Steam the sauerkraut at low temperature for about forty-five minutes. In the meantime, put the pepper, juniper berries and bay leaf spice in a spice bag and close the bag. After thirty minutes of cooking, add the apple puree (*) and the spice bag to the sauerkraut.

At the end of the cooking time, remove the spice bag again. Fold in the butter and season the sauerkraut with cayenne pepper and sugar and salt if desired.

For creamed cabbage, cook the sauerkraut as described above. As the last step of cooking, fold in whipping cream and butter.

For pepper cabbage, cook the sauerkraut as described above. At the end of cooking add whipped cream, butter and enough cayenne pepper and fold in. The pepper cabbage goes well with poultry liver dumplings, or baked beef cheeks, or surbraten.

For champagne cabbage replace white wine with champagne. Champagne cabbage goes very well with roasted pheasant breast.

For coconut curry cabbage, cook the sauerkraut as above, but add clear soup and coconut milk. Lastly, add mild curry powder to the cooking time. The coconut curry cabbage goes well with e.g. fried r

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