in Germany

Grandma's sauerkraut

updated

Spread the love

Ingredients for 3 servings:

  • 500 g sauerkraut
  • 500 ml water
  • 1 tbsp, heaped meat broth, granulated
  • 1 tbsp, heaped sugar
  • 2 bay leaves
  • 2 juniper berries
  • 50 g bacon, fat, diced
  • 2 large potatoes
  • salt and pepper

Instructions

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

A very popular recipe in Upper Franconia

Place the sauerkraut in a pot with water, meat broth, sugar, bay leaves, and juniper berries and cook until the cabbage is soft, about 30 minutes. Fry the diced bacon in a pan and add to the soft sauerkraut. Finely grate the potatoes. Bring the cabbage back to a boil and add the potatoes. Simmer until the cabbage has a creamy consistency, stirring vigorously. Season to taste and add salt, pepper, and meat broth if desired. We eat this sauerkraut with chunky sausages and mashed potatoes (recipe in the CK by schnuebi).

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.

Leek salad with spelt and walnut oil sandwich

Sugar moons