Bavarian sauerkraut with pork
Along with the theme of the week, here is my addition with sauerkraut. Sauerkraut with apples is especially popular in the southern parts of Germany and is prepared in a similar way by most households in western Austria (especially Salzburg). Did you know: According to written records, sauerkraut first appeared in China 2000 years ago. He arrived in Europe about 800-900 years ago, during the expedition of Genghis Khan to China, when the Tatars spread to Eastern Europe and brought with them the traditions of the Far East, so the customs of pickling cabbage and other vegetables then took root in our country, especially in the countries of today's Eastern and Central Europe, therefore, sauerkraut is extremely popular in all Eastern European countries, Germany and even parts of France.
Preparation steps
- If you want a slightly simpler version see HERE. If sauerkraut is not for you, try these fine POLISH SARMICE - PIGEONS with sweet cabbage: D or as a FINE STEW Or try fine sausages with sauerkraut as a juicy sandwich!
- Add salt and pepper to the meat. Sausages cut into pieces.
- Fry each side of the meat in butter for about 2-3 minutes, remove to a plate and cover. Fry the sausage pieces in the same fat for 2-3 minutes and set aside together with the meat.
- I personally don’t like to wash sauerkraut before cooking because I absolutely adore the spicy sour taste. If you do not like salty dishes, then I advise you to rinse it a little under running water first.
- In a deeper pot put the fat together with the oil and add the chopped onion. Fry to caramelize, it will take at least 10 minutes. Let it be at a light to medium temperature.
- Add peeled diced apples. Fry for another 2 minutes, then pour in the wine. Add the broth (500-600ml) in which you have dissolved the cube (vegetable or chicken).
- Now add the cabbage, meat and other ingredients: sugar, cumin, cloves, ground pepper and berries. Ground pepper is not an ingredient in the original recipe but I like to add it because of the color :) Cook for about 30 minutes to make the cabbage soften and the meat cooked and the sauce thick.
- Serve all together.
