Roasted Sauerkraut

Oven-roasted sauerkraut, prepared just like our grandmothers used to make. A perfect dish for Sunday lunches or cold winter days.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 100 dag Sauerkraut

  • 50 g Meat, pork, smoked bacon

  • 80 g Ham, pressed

  • 2.5 dl Alcohol, Wine, White

  • 2 spoons Meat, pork, fat

  • 15 grain Spices, pepper, black

  • 2 spoons Blueberry, raw

  • 1 teaspoon Spices, cumin, seeds

Steps

  1. Place the sauerkraut in a pot and cover it with cold water (use enough water to fully submerge the sauerkraut). Place the pot on the stove, bring the liquid to a boil, and simmer the sauerkraut for 5 minutes. Then, drain the sauerkraut well and transfer it to a bowl. Season it with 1 tablespoon of lard.

  2. Arrange slices of bacon at the bottom of a round ovenproof dish. Layer the sauerkraut in the dish in several layers. Between each layer, place slices of ham, a few peppercorns, and some juniper berries. Sprinkle juniper berries and ground caraway seeds over the top layer of sauerkraut.

  3. Preheat the oven to 180 °C. Melt the remaining tablespoon of lard in a small cup and pour it over the sauerkraut. Before placing the dish in the oven, pour some wine over the sauerkraut. Place the dish in the preheated oven and bake for 20 minutes, until the sauerkraut slightly boils and turns golden. Serve the dish directly from the ovenproof dish.

Nutrition Information (Per 100g)

  • Calories: 64.6 kcal
  • Fat: 4.19 g
    • Saturated Fat: 1.28 g
  • Carbohydrates: 3.59 g
    • Sugars: 0.85 g
  • Protein: 1.71 g
  • Fiber: 1.71 g