John Myers
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Sauerkraut with Pomegranate
The perfect sauerkraut with pomegranate recipe with a picture and simple step-by-step instructions.
- 1 tbsp Duck lard, own production
- 1 piece White onion, medium
- 500 g Barrel sauerkraut, fresh
- 1 piece Bay leaf
- 4 piece Juniper berries
- 4 piece Allspice grains
- 1 piece Pomegranate fresh, halved in juice and seeds
- 100 ml Organic vegetable broth
- 100 ml Sugar
- 100 ml Sea salt from the mill
- 100 ml Black pepper from the mill
preparation
- Cut out the flower base of the pomegranate in a cone shape. Break the fruit lengthways in half. Squeeze the juice from one half into a bowl. Remove the kernels from the other half (without white intermediate skins). Be very careful when doing this to avoid splashing. Put the fresh barrel cabbage in a colander. If necessary (too acidic), briefly rinse off lukewarm. Loosen with 2 forks, chop roughly, squeeze out vigorously and drain thoroughly. Peel the onion and chop finely. Place the bay leaves, juniper berries and allspice in a spice ball. Prepare the remaining ingredients.
preparation
- Heat the duck lard moderately in a casserole, sauté the onion cubes, add the sauerkraut and spice ball, sear all over (stir), deglaze with the vegetable stock, add the pomegranate juice, bring to the boil briefly and minimize the heat. Simmer with the lid on for approx. 25 minutes until the liquid has evaporated. Remove the spice ball. Fold the pomegranate seeds (leave 1 tablespoon for the garnish) under the cabbage and heat in them. Season to taste with sugar, salt and pepper.
with Kasseler cutlet and potatoes
- I boned, pared, roasted and dabbed dry, plated, seasoned with sweet paprika and pepper, breaded and fried in oil for about 5 minutes on both sides until golden brown. As a further side dish, I cooked peeled triplets in vegetable stock as boiled potatoes.
Serving
- Arrange a fried smoked pork chop with triplets and cabbage decoratively on preheated dinner plates and enjoy.
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