Bavarian sauerkraut is a classic German dish that combines fermented cabbage with flavorful seasonings for a tangy and savory side. Here’s a traditional recipe for Bavarian sauerkraut:
Ingredients:
- 1 jar (about 32 ounces) sauerkraut, drained and rinsed
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 apple, peeled, cored, and diced
- 1/2 cup dry white wine
- 1 bay leaf
- 5 juniper berries (optional)
- 1 teaspoon caraway seeds
- 1 teaspoon sugar
- Salt and pepper, to taste
- 1 cup chicken or vegetable broth
- 2 tablespoons unsalted butter (optional, for added richness)
Instructions:
Step 1: Prepare Sauerkraut:
- Drain the sauerkraut and rinse it under cold water. Squeeze out excess liquid.
Step 2: Sauté Aromatics:
- In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes.
- Add minced garlic and diced apple to the pot. Sauté for an additional 2-3 minutes until the apple begins to soften.
Step 3: Add Sauerkraut:
- Add the rinsed sauerkraut to the pot and stir to combine with the onions and apples.