Braised sauerkraut is a side dish with a strong flavor, made from the slow cooking of cabbage together with pancetta, white wine, and spices. It is a tasty and easy dish to prepare, perfect to accompany meats or cheeses.
Clean the cabbage and cut it into thin strips
In a large saucepan, heat the butter and four tablespoons of oil, add the chopped onion and pancetta, stirring often
Sprinkle with wine and vinegar, let it reduce by half
Add the cabbage, thyme, and some juniper berries
Stir, cover everything with warm broth
Let it cook on very low heat for about 2 hours, stirring occasionally and adding broth if necessary
Before turning off the heat, adjust salt and pepper
Serve the sauerkraut hot with pork, cotechino, or zamponi
Pan
Wooden Spoon
Store the braised sauerkraut in an airtight container in the refrigerator for up to 3 days.
Braised sauerkraut is a typical dish of German cuisine, but it is also popular in other European regions such as Alsace and Lombardy.
Italy
| Energy (kcal) | 92.2 |
| Carbohydrates (g) | 2.52 |
| of which Sugars (g) | 2.52 |
| Fat (g) | 7.86 |
| of which Saturates (g) | 3.02 |
| Protein (g) | 2.46 |
| Fiber (g) | 0.89 |
| Sale (g) | 0.04 |
