Veal Stew with Sauerkraut

Preparation Time: 15 minutes
Cooking Time: 55 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 4

Veal stew with sauerkraut warms and brightens up the day, and adds a touch of flavor to winter days!

Taste the sauerkraut. If it seems too sour, place it in a colander and rinse it quickly under running water. If necessary, chop it into smaller pieces.
Place the sauerkraut in a larger pot, season with cumin and bay leaf, pour in a liter of cold water, and bring to a boil.
While the sauerkraut is cooking, wash the meat, pat it dry, and cut it into bite-sized pieces. Peel the garlic and onion, and chop them separately. In a larger pot, heat the oil and sauté the onion and meat. Once the meat is nicely browned on all sides, add the garlic and the hot sauerkraut along with the cooking liquid. Mix the ingredients well and cook uncovered over moderate heat for another 30 to 40 minutes, or until the meat is tender. Season the stew with pepper and salt to taste, and stir it well several times during cooking. Add more water if needed.
Just before serving the stew, mix in the chopped parsley. Serve the dish in deep bowls or soup plates and offer it with sliced bread.