in Recipes

Silesian sauerkraut with mushrooms

updated

Spread the love

Ingredients for 4 servings:

  • 800 g sauerkraut
  • 20 g mushrooms, dried
  • 1 tbsp butter
  • 1 tbsp, leveled flour
  • 1 onion(s), chopped
  • salt and pepper
  • 1 tbsp sugar
  • n. B. water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Drain the canned sauerkraut in a colander and cook in a pot of water until soft (approx. 40 minutes). Meanwhile, cook the mushrooms separately until soft. When the cabbage is soft, drain it in the colander again and add it to the pot. Then continue simmering over low heat. Add the butter, chopped onion, and mushrooms to the cabbage and sprinkle with flour. Continue cooking while stirring. Season to taste with salt, pepper, and sugar.

Facebook Comments

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.

Crackers with herb cream

Macaroni and Mettwurst pan