Polish Braised Sauerkraut

Ingredients

• 1 lb (450-500 g) sauerkraut
• Hot water, enough to cover and top up
• 2 tbsp butter
• 2 bay leaves, dried or fresh
• 1 tsp cumin
• 5 black peppercorns, whole
• 2-3 allspice berries
• 1 small (3.5 oz,100 g) sweet apple, optional
• 3.5 oz (100 g) smoked bacon, in bits/pieces, optional
• Pinch of salt, to season
• Pinch of ground black pepper, to season
• Pinch of sugar, to season
• 1/2 bunch fresh dill or parsley, optional
• 2 medium onions, finely chopped
• 1-2 tbsp flour
• 1/2 cup (100-120 ml) water or salt-free chicken stock

Instructions

1. 1

   Drain the sauerkraut, keeping the juice (we won’t...: Drain the sauerkraut, keeping the juice (we won’t use it here, but feel free to drink it - it’s very healthy!). Have a taste - if the sauerkraut is extremely sour, it’s worth giving it a rinse under running water first, then squeeze it out.

2. 2

   Roughly chop the sauerkraut, so that the strings...: Roughly chop the sauerkraut, so that the strings of fermented cabbage aren't too long.

3. 3

   Move the sauerkraut into a deep frying pan/skillet.

4. 4

   Pour in enough hot water to nearly cover...: Pour in enough hot water to nearly cover the sauerkraut.

5. 5

   Add in 2 tablespoons of butter (don’t worry,...: Add in 2 tablespoons of butter (don’t worry, it will melt on its own), 2 bay leaves, 1 tablespoon of cumin, 5 black peppercorns and 2-3 allspice berries.

6. 6

   Cover with a lid and braise until soft....: Cover with a lid and braise until soft. Sauerkraut will become soft after around 40 to 50 minutes of cooking. Monitor the process from time to time, making sure nothing boils over or sticks to the pan. Add more water if necessary.

7. 7

   [optional step: apple] After 25 minutes of braising...: [optional step: apple] After 25 minutes of braising (somewhere around the half-way mark), add an apple. Peel one small sweet apple (weighing roughly 3.5 oz / 100 g before peeling) and chop it finely. You can also grate it instead (using the largest holes). Add the apple pieces into the sauerkraut and continue braising.

8. 8

   [optional step: bacon] As the braising is nearing...: [optional step: bacon] As the braising is nearing the end, let’s fry the bacon: Chop the smoked bacon into cubes (or small pieces) and fry them up on a separate frying pan until lightly golden. Usually bacon renders enough of its own fat, so no additional cooking fat is required - but if your bacon is very lean, feel free to grease the pan with some oil.

9. 9

   Add fried bacon into the braised kraut, fold...: Add fried bacon into the braised kraut, fold it in.

10. 10

    Add chopped onions into the same frying pan...: Add chopped onions into the same frying pan (same one we used for cooking bacon). Sauté them for a few minutes until they turn translucent.

11. 11

    Add 1-2 tablespoons of flour into the onions,...: Add 1-2 tablespoons of flour into the onions, and stir them in (with a pan-friendly spoon or a spatula).

12. 12

    Add in half a cup of water and...: Add in half a cup of water and stir continuously. Increase the heat and bring into a near-boil (keep on stirring!).

13. 13

    Move the contents of the frying pan (onions...: Move the contents of the frying pan (onions + roux) into the braising sauerkraut. Stir everything together.

14. 14

    Have a little taste. Does it need some...: Have a little taste. Does it need some more salt and pepper? If so, season it a bit more, I usually do. If it tastes a bit too acidic for your liking, add a pinch of sugar. Stir everything together and switch off the heat.

15. 15

    [optional step] Chop fresh dill finely and fold...: [optional step] Chop fresh dill finely and fold it into the sauerkraut. Serve hot.