Sauerkraut stewed in beer

4 servings

30 minutes

Sauerkraut stewed in beer is a traditional dish of German cuisine that pairs perfectly with meat dishes and sausages. The roots of this recipe go back centuries when fermenting cabbage was a way to preserve food for winter. The beer added during cooking gives the cabbage a rich, slightly sweet flavor with hints of malt. Slow cooking makes it soft and aromatic, while spices add zest. This dish is especially popular in Bavaria, where it is served as a side to pork knuckles and sausages. It wonderfully complements the meal, warming and creating a cozy atmosphere, especially on cool autumn and winter evenings.

Energy value per serving

• Calories: 100
• Proteins: 4.9g
• Fats: 0.2g
• Carbohydrates: 16.8g

Ingredients

• Sauerkraut: 1 kg
• Light beer: 500 ml
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Squeeze the cabbage and lay it evenly in a deep frying pan

   Required ingredients:

   • Sauerkraut: 1 kg

2. Pour beer over the cabbage to about halfway up the layer.

   Required ingredients:

   • Light beer: 500 ml

3. Cook on low heat until soft, stirring occasionally.

4. Salt, pepper, increase the heat and evaporate the excess beer

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste