Fried Sauerkraut / Kapusta Kiszona Zasmażana
Fried sauerkraut is the perfect addition to the main course. It goes well with roasted and stewed meat. It is aromatic and melts in your mouth. This is memory of my childhood. There are so many different recipes on how to make sauerkraut, however this is the very basic recipe to which you may add sausage, ham, ribs and the list goes on.
Servings: 8 Servings
Ingredients
- 1800 grams sauerkraut
- 3 large yellow onions
- 4 bay leaves
- 5 grains allspice
- 1 teaspoon vegetable seasoning or salt to taste
- 1 pinch ground black pepper
- 1 water enough to cover the kraut in the pot
- 2 tablespoons oil for frying the onions
- 1-2 tablespoons sugar or honey to taste (optional)
Roux:
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1 water to mix the roux
Instructions
- Squeeze sauerkraut from the juice if you don't like it very sour. I don't do it, but if you have very sour kraut and prefer a milder taste, you can additionally rinse the kraut with water and squeeze it again. Roughly slice the drained cabbage so that it is easier to put on and eat later. Place the cabbage in a medium-sized, heavy-bottomed pot.
- Pour enough water over the sauerkraut so that it covers it all. Then add your seasonings; allspice, bay leaves, vegetable seasoning or salt, ground pepper. Mix all well. Cover the pot and bring to a boil over high heat. Once the kraut boils reduce to low heat and simmer.
- Heat up the oil in a pan and place the chopped onion. Fry until translucent and add to the sauerkraut.
- Continue cooking until tender but not overcooked. Usually about 1 hour to 1.5 hours, depending on the kraut.
- Once the kraut is tender add the roux and continue cooking until desired consistency is reached.
- Finally do a taste test to make sure the spices are to your preference. You may add sugar or honey at the end to taste. Enjoy!!!