John Myers
Braised Sauerkraut with Ham Dumplings
The perfect braised sauerkraut with ham dumplings recipe with a picture and simple step-by-step instructions.
- 500 g Sauerkraut
- 2 Onions
- 150 g Ham cubes
- 1 Carrot
- 1 packet Dumpling dough
- 2 Tbsp. Lard
- 5 tbsp Pineapple juice
- 50 ml. Vegetable broth
- Salt
- Pepper
- 1 Bay leaf
- 8 Juniper berries
- Caraway seeds
- Clean and dice the carrot and sauté with the sauerkraut in the lard, add juniper berries, bay leaves and caraway seeds, season with salt and pepper, add the vegetable stock and simmer.
- Peel the onions, dice them finely and sauté them in the oil with the ham cubes until they are translucent, add half of the ham and onions to the sauerkraut, and add the other half to the batter.
- Add the pineapple juice to the sauerkraut, bring to the boil and simmer until all the liquid from the sauerkraut has boiled away.
- Knead the dumpling dough (with the ham and onions) and form the dumplings, put them in sparkling salted water and leave to stand for about 15 minutes.
- Serve the braised cabbage with ham dumplings.
Facebook Comments