Sauerkraut with White Wine

A side dish that pairs best with smoked or boiled meat or pork roast.

Details

  • Preparation Time: 5 minutes
  • Cooking Time: 65 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 kg Sauerkraut

  • 1 piece Onion, raw

  • 1 piece Apple, fresh

  • 1 dl Alcohol, Wine, White

  • 3 spoons Oil, olive

  • 0.5 teaspoons Spices, pepper, black

  • 0.5 teaspoons Salt, table

Steps

  1. Rinse the cabbage with cold water, drain, and squeeze. Peel the onion and apple, finely chop the onion, and remove the core from the apple before grating it.

  2. Place a pot on the stove and heat a tablespoon of oil. Add the apple, onion, and cabbage, season with salt to taste, and pour in the white wine. Once the cabbage comes to a boil, reduce the heat, cover the pot, and simmer for one hour.

  3. Towards the end of cooking (15 minutes), add the juniper berries. Serve the cooked cabbage in small bowls as a side dish.

Nutrition Information (Per 100g)

  • Calories: 44.66 kcal
  • Fat: 2.34 g
    • Saturated Fat: 0.23 g
  • Carbohydrates: 5.22 g
    • Sugars: 2.18 g
  • Protein: 0.08 g
  • Fiber: 1.79 g

Advice

If the liquid evaporates too quickly, you can add more as needed during the stewing process.