Silesian Sauerkraut

Last Updated on August 22, 2024

Dried sauerkraut has a sweet and sour taste and is thickened with onion, bacon, grated potatoes.

Ingredients:

500 g of sauerkraut 150 g of bacon 120 g potatoes 20 g smooth flour

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1 pk onions 1 tsp ground cumin vinegar salt

Procedure:

Pour boiling water over the washed, strained sauerkraut, add ground cumin, season lightly with salt and simmer until tender

Spartially melt the bacon cut into small cubes, add finely chopped onion and sauté until browned

Spread with flour, pour in the cabbage broth, stir, add the raw, finely grated peeled potatoes and boil well, stirring occasionally

Add the sauerkraut to this base, stir, season with vinegar and salt if necessary and simmer for a while.

Recommendation:

Serve as a side dish with roast meat, roast poultry and smoked meat.

Note:

The cabbage can be seasoned with lemon juice instead of vinegar. With cumin, cabbage is more digestible, as it counteracts bloating.