Sauerkraut stewed with wine
4 servings
30 minutes
Braised sauerkraut with wine is a fragrant dish of Russian cuisine rooted in the traditions of old feasts. Sauerkraut softened by white wine takes on a delicate sweet-sour note, while spices like caraway and juniper enrich its flavor depth. Bay leaves and caramelized onions add warming nuances. This dish pairs perfectly with meat delicacies or potatoes, serving as an excellent side dish. It can be served as an independent treat, especially on winter evenings when one craves something cozy and hearty. The cabbage remains slightly crunchy, and its wine aroma fills the kitchen with warmth and comfort. Rich in vitamins and beneficial elements, it delights the palate while also providing health benefits.
1
Heat vegetable oil in a large skillet. Add sliced onions and sauté until soft.
- Vegetable oil: 3 tablespoons
- Onion: 1 head
2
Once the onion starts to brown, add cabbage, bay leaf, juniper, and cumin.
- Sauerkraut: 500 g
- Bay leaf: 2 pieces
- Dried juniper berries: 1 teaspoon
- Caraway seeds: 1 teaspoon
3
Pour in the wine, stir and simmer over medium heat until the liquid evaporates. Once the wine has completely evaporated, add sugar and water. Stir and cover with a lid. Simmer for 8-10 minutes until ready.
- Dry white wine: 150 ml
- Sugar: 1.5 tablespoon
- Water: 100 ml
4
Remove from heat, stir, and serve.
