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.
1
Squeeze the cabbage and lay it evenly in a deep frying pan
- Sauerkraut: 1 kg
2
Pour beer over the cabbage to about halfway up the layer.
- Lager (pale beer): 500 ml
3
Cook on low heat until soft, stirring occasionally.
4
Salt, pepper, increase the heat and evaporate the excess beer
- Salt: to taste
- Ground black pepper: to taste
