in Germany

Dittelsdorfer sauerkraut

updated

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Ingredients for 4 servings:

  • 150 g smoked bacon, fat
  • 750 g sauerkraut
  • 6 large juniper berries
  • 1 tsp, heaped caraway seeds
  • 2 large onions
  • 2 large bay leaves
  • 1 tsp oil
  • n. B. Salt
  • e.g. marjoram

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

An Upper Lusatian recipe

Finely dice the bacon and onions, fry the bacon in cooking oil, add the diced onions, and sauté until light yellow. Mix the sauerkraut with its own juices, caraway seeds, bay leaves, and juniper berries. Simmer the sauerkraut until tender, then season with marjoram and salt. Dittelsdorf sauerkraut tastes best warmed and pairs perfectly with smoked pork, pork knuckle, roast pork, bratwurst, and juniper-flavored meat.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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