Braised Sauerkraut
Sauerkraut is one of the most recognizable elements of Slovenian cuisine, especially during the colder months. It developed out of the need to preserve vegetables for the winter, but over time it became a staple of home cooking and an important fermented food from a nutritional perspective.
Sauerkraut appears in some of Slovenia’s most recognizable dishes. It is essential for sarma, where pickled cabbage leaves are wrapped around a meat filling and slowly cooked. It gives depth to jota, a thick stew of sauerkraut, beans, and potatoes.
Prepared as below, braised sauerkraut is most often served as a warm side dish with sausages, pork roasts, or blood sausages, typically accompanied by boiled or mashed potatoes.
Recipe
Ingredients:
800 g sauerkraut
90 g bacon
1 onion
2 tbsp butter
2 bay leaves
10 peppercorns
8 juniper berries
1 tsp caraway seeds
160 ml vegetable stock
Sweet paprika, to taste
Instructions:
Finely chop the onion and dice the bacon.
In a large, deep saucepan, melt the butter over medium heat. Add the bacon and onion and sauté until the onion is soft and translucent and the bacon has released its fat and is lightly crisp.
Add the sauerkraut and stir to combine.
Pour in the vegetable stock, then add the bay leaves, peppercorns, juniper berries, and caraway seeds. Season with sweet paprika to taste.
Bring to a gentle simmer, then reduce the heat, cover, and let the sauerkraut braise for about 20 minutes, stirring occasionally.
Taste and adjust the seasoning if needed. Remove the bay leaves, peppercorns, and juniper berries before serving.