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Grape sauerkraut

updated

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Ingredients for 4 servings:

  • 500 g sauerkraut, loose
  • 100 g grapes, kernel-free
  • 1 apple, sour
  • 1 medium onion
  • 1 tbsp sugar
  • 100 g smoked belly, diced
  • 1 bay leaf
  • 4 juniper berries
  • 4 allspice berries
  • 3 tbsp goose fat
  • 150 ml white wine or vegetable stock

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Sauté the smoked pork belly with the onion in 2 tablespoons of goose fat, taking care not to brown. Then add the peeled and diced apple, sprinkle with sugar, and let it caramelize slightly. Add the sauerkraut and 1 tablespoon of goose fat, sauté briefly, and then deglaze with the white wine or vegetable stock. Add the bay leaf, allspice berries, and juniper berries; cover and simmer over low heat for about 30 minutes. When the cabbage is tender, add the halved grapes and let it simmer for a few minutes. Season to taste with granulated stock.

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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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