Bavarian choucroute with apples
4 servings
60 minutes
Schukrut with apples is a traditional dish with a rich history rooted in French and German cuisine. Its main ingredient is sauerkraut, which becomes soft and infused with the aromas of white wine, apples, and juniper. Apples add a slight tartness and fruity notes that complement the cabbage's tangy flavor. Through long stewing, all components unite into a harmonious ensemble, while spices provide a subtle spicy accent. The dish pairs excellently with roasted meat, sausages, or simply fresh bread. It warms and fills with coziness, making it perfect for cold evenings. In Bavaria, schukrut is often served on holidays, highlighting its status as a traditional and beloved dish.
1
Peel the apples and remove the core, then cut them into small pieces to make about 0.5 cup.
- Apple: 2 pieces
2
In a pot, mix the sauerkraut, wine, 0.5 cup of finely chopped onion, apples, slightly crushed juniper berries, and olive oil. Season with salt and pepper to taste, and bring to a boil over medium heat.
- Shukrut: 450 g
- Dry white wine: 1 glass
- Onion: 120 g
- Apple: 2 pieces
- Juniper berries: 10 pieces
- Olive oil: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
3
Reduce the heat and simmer for about 30-45 minutes until all the vegetables and fruits are soft.