Sauerkraut without Salt in Two Variants

Rating: 3.71 / 5.00 (7 Votes)

Total time: 45 min

Servings: 1.0 (servings)

Apple version:

Sharp version:


Before consuming the sauerkraut squeeze the juice. For both the apple and spicy versions, a medium sized saucepan is needed.

Apple version: Peel and core apples and cut into slices. Sauté in butter with onions, add sauerkraut. Add spices and extinguish with white wine so that the cabbage is covered. Cover and simmer on low heat for40 min. Season with salt and perhaps a tiny bit of juice from a lemon.

Spicy version: slice peeled onion and sauté in butter, add garlic, mix with paprika powder. Add sauerkraut. Add bay leaf, chili pepper, spices and chopped garlic, pour white wine and steam covered for40 minutes. Season with juice of one lemon and a little butter. Tastes fantastic with liver or veal meatballs!!!

If the mass of wine is too hearty, simply pour a mixture of wine and water. The taste suffers thereby of course substantially.


Tip: Stock up on a range of high-quality spices – it pays off!

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