Sunday, September 20, 2009

Gedünstetes Sauerkraut--Steamed Spiced Sauerkraut


  • 2 LB plain sauerkraut
  • 1 TB shortening
  • 1/2 cup finely chopped onions
  • 1 TB sugar
  • 5 juniper berries, 6 black peppercorns, 1/4 tsp caraway seeds and 1 clove ground together
  • 2 small bay leaves
  • 3 or 4 slices of bacon finely chopped
  • 1 large raw potato peeled


  • Drain the sauerkraut, wash it under cold running water.
  • A handful at a time, squeeze the sauerkraut vigorously until it is completely dry.
  • In a heavy 3 to 4 quart casserole or saucepan, melt the shortening over moderate heat.
  • Add the chopped onions and cook stirring frequently for 8 to 10 minutes, or until the onions are light brown.
  • Add the sauerkraut, sugar and 2 cups of water and mix together thoroughly, separating the strands of sauerkraut with a fork.
  • Add the spices and the bacon.
  • Bring to a boil over high heat and then cook undisturbed for 20 minutes.
  • Grate the raw potato directly into the sauerkraut mixture. Cover the casserole tightly and cook over low heat for about an hour until the sauerkraut has absorbed most of its cooking liquid.

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