Simmered Sauerkraut in White Wine and Champagne World Cuisine Today Magazine
In the age of probiotics, fermented vegetables are getting a fresh look. Whether it be Korean Kimchi, or a vegetable Kraut from Europe, to the fermented salads and relishes of India or Japan, for centuries the world has been preserving the crisp sweet goodness of shredded vegetables. Excellent for digestion and adding vitamins to your diet, a warm simmered cabbage dish flavored with Champagne, apples, raisins, or even a bit of salted bacon or aged ham can give your meal an extra kick. Create your own recipe too, and start a new custom. (Below I will share a vegetarian option, but feel free to add four to six pieces of rendered minced bacon if you wish.)
Simmered Sauerkraut with Apples and Champagne
Two to three cups of fresh sauerkraut already aged
One cup Riesling or Sauvignon Blanc White Wine
One cup Champagne
Eight Strips of Bacon, or 8 ounces of Speck or Prociutto Cubed (Optional)
(If not using meat, Eight Tablespoons Unsalted Butter, if meat, 2 Tablespoons)
One green apple peeled and grated
Three white onions grated or minced
Two Tablespoons Caraway seeds or Rye seeds (optional)
One teaspoon Juniper berries ground
Two fresh bay leaves minced
Two teaspoons granulated sugar
Two Tablespoons fresh Thyme
1. In a large dutch oven melt your butter and if using, place your Bacon, Speck or Prociutto Ham cubes.
2. Melt the butter and render the fat from the ham or bacon on a very low heat making sure nothing is blackened only golden. Remove the meat with a slotted spoon and leave the rendered fat. Saute your onions and apple if using in the butter or butter/fat mixture.
3. Add the Caraway or Rye seeds, the bay leaves, and Thyme. Turn to coat off the heat. Add the one cup of Riesling. Cover almost all the way and simmer for one hour adding a bit more Riesling or water and stirring occasionally on a very low heat.
4. After the one hour add your Champagne and add back the bacon or ham if using. Simmer another half hour.
Serve in a beautiful bowl with mashed potatoes or potato dumplings or egg noodles and a main course such as Saurbraten Simmered Beef with Gravy.
Recipe Developed by World Cuisine Today Magazine
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