Traditional Braised Sauerkraut

Tender, translucent cabbage ribbons infused with dry white wine acidity and smoky bacon. A soft texture that holds the juices with deep aromatic notes.

• Prep: 20 min
• Cook: 90 min
• Difficulty: Easy
• Calories: 374
• Protein: 11 g
• Carbs: 23 g
• Fat: 22 g

Ingredients

• 2 pc Yellow onion ( finely sliced )
• 150 g Smoked lardons ( in sticks )
• 50 g Duck fat
• 300 ml Dry white wine
• 3 pc Clove
• 10 pc Black peppercorns
• 1 pinch Gray sea salt
• 1 kg Raw fermented cabbage ( rinsed and squeezed )
• 8 pc Juniper berries

Instructions

1. Rinsing the cabbage

   Rinse the raw sauerkraut in lukewarm water to remove excess fermentation acidity. Squeeze it firmly between your hands to extract all water; it must be dry before hitting the pot.

2. Sweating the base

   In a cast iron pot, melt the duck fat. Add sliced onions and smoked bacon. Sweat without browning until onions are translucent and bacon fat starts to render.

3. Starting the braise

   Fluff the cabbage to separate the strands and place in the pot. Pour in the dry white wine. Add cloves, peppercorns, and juniper berries. Liquid should reach halfway up the cabbage.

4. Slow simmering

   Cover tightly and simmer on very low heat. The cabbage is ready when it is completely soft under the fork and has turned a pale golden hue. If it sticks to the bottom, add a splash of water or wine.

Chef's tips

• Don't over-salt at the beginning: bacon and fermented cabbage already provide plenty of salt.
• Sauerkraut is even better reheated the next day, as flavors have time to penetrate deep into the fibers.

Storage

Keeps for 4 days in the refrigerator in an airtight container. Freezes perfectly.