Sauerkraut – not so sour

Ingredients for 4 servings:

• 1 kg sauerkraut, raw
• 1 m.-sized onion(s)
• 1 m.-sized potato(s)
• 1 apple
• 1 liter apple juice
• 100 ml white wine, fruity (possibly slightly sweeter)
• some broth (instant), chicken, beef and vegetables)
• 2 tbsp butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Especially for people who don’t really like sauerkraut

This recipe is especially for those who aren’t so keen on sour sauerkraut. This sauerkraut has very little acidity and a more fruity taste. Most people prefer it. Wash the sauerkraut in a large pot with plenty of water, repeatedly changing the water until as much acid as possible has been washed out (this applies especially to more sour sauerkraut). You can also soak the sauerkraut in water for a few hours. Then strain the sauerkraut and squeeze out as much liquid as possible. The cabbage should be as dry as possible so that it can absorb the apple juice later. Slowly sauté the finely chopped onion with a little salt in butter until translucent. Melt the butter in a large saucepan so that the bottom is lightly coated (the cabbage is less likely to burn). Add the white wine and 1 liter of apple juice with the sautéed onion. Add the squeezed sauerkraut and loosen it in the liquid with a fork. Add enough apple juice to just cover the sauerkraut and bring to a boil. Mix in ready-made stock (powder or cubes) (stock usually tastes best when chicken, beef, and vegetable stock are mixed together). The result should be a fruity, spicy, but not too salty broth. Peel and core the apple, and grate it into the pan. Let the mixture simmer gently for at least an hour, stirring frequently. Some of the liquid will be absorbed by the sauerkraut during cooking. However, there should always be some liquid at the bottom of the pot. Shortly before serving, finely grate the peeled potato into the pan and stir the cabbage several times during cooking. The grated potato prevents the sauerkraut from becoming juicey on the plate. The juice will thicken slightly, giving the cabbage a nice, glassy texture and a more delicate, delicate taste. However, it is important that the cabbage and potato are allowed to simmer for another 10-15 minutes, otherwise this consistency will not develop. Be careful that the cabbage does not burn during this time, as the potato thickens the juice. Season the cabbage again while tossing, then serve. It tastes excellent with cooked sausages, cooked ham, tongue, etc. Serve with boiled potatoes or perhaps spaetzle. The whole dish can be prepared in advance (except for the boiled potatoes), especially if the meat is already sliced ​​and placed in broth and then warmed in it.