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Sauerkraut with a twist

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Ingredients for 2 servings:

  • 500 g sauerkraut (wine sauerkraut)
  • 100 ml cream or milk
  • 1 bay leaf
  • 10 small juniper berries
  • 1 small vegetable stock cube
  • some harissa (e.g. Cap du Bon)
  • ½ cup cream cheese (paprika chili)
  • some garlic powder
  • some salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

cheap and tasty

Combine the wine sauerkraut with cream or milk (if you don’t have any), the bay leaf, and the juniper berries in a pot or pan and heat. Add the harissa and stock cubes and stir to combine. Season with garlic powder and a little salt and pepper. Don’t eat the bay leaf, and the juniper berries are only meant for cooking. Delicious with Nuremberg sausages, but also with spaghetti.

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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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