Aug 012014
 

Serves 4-6

Ingredients

1 brown onion, diced
1 teaspoon oil
1 medium carrot, grated
2 short rashers of bacon, diced (optional)
quarter of a small fresh cabbage, shredded
3 cups (or more) homemade sauerkraut
1 teaspoon sugar
6 peppercorns

Method

Heat oil in a large saucepan and fry diced onion until transparent (do not brown).

Add the grated carrot and diced bacon on a low to medium heat fry for a further 1 minute, stirring as required.

Add the fresh cabbage, fry for 30 seconds.

Add the sauerkraut, sugar, 6 peppercorns and a little water if the mixture looks ‘dry’. There should be some moisture around the cabbage.

Turn heat down and gently simmer for 30 minutes to allow the flavours to develop.

Serve hot with braised beef and mashed potatoes.

The braised cabbage can also been eaten cold, at room temperature.

Author

Vera Herman
Greensborough

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