John Myers
Sauerkraut and More from Wok
The perfect sauerkraut and more from wok recipe with a picture and simple step-by-step instructions.
- 850 g Fresh sauerkraut
- 300 g Diced Kassel comb
- 100 g Diced bacon
- 1 piece Diced vegetable onions
- 400 g Potato peeled freshly diced
- 0,5 liter White wine dry
- 0,25 liter Vegetable broth own production
- 15 piece Juniper berries
- 4 piece Bay leaves
- 1 pinch Ground caraway
- 1 pinch Sea salt from the mill
- 1 pinch Black pepper from the mill
- 0,5 tsp Finely chopped rosemary needles
- 1 tbsp Finely chopped coriander
- 1 tbsp Forest honey
- 1 some Clarified butter
- Fry the bacon with the smoked pork in clarified butter. Add the potato pieces and onions and fry them for a few minutes. Every now and then everything is woken through.
- Pour in the wine and broth. Put the juniper and bay leaves in a tea egg and add to it. Let everything cook together for approx. 10 minutes over medium heat.
- Now add the cut cabbage and cook for about 20 minutes. Don’t forget to pan. Don’t forget to season.
- Stir in the honey and rosemary for the last few minutes.
- Finally fold in the coriander and season to taste. Take out the tea egg.
- Serve the sauerkraut variety on preheated plates. There is also bread of your choice.
- Tip 7: If you don’t have a wok, you can of course use a saucepan. But then after pouring in the liquids and adding the juniper and bay leaves, bring everything to the boil once and cover and simmer for a few minutes. Then continue as described above.
- If there is something left over from all sorts of things, you can use the rest to make delicious meatballs.
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