German classics
Sauerkraut with juniper and a touch of curry
Ready-to-eat sauerkraut becomes a juicy side dish with only a few additions.
- Total time
- 45 min
- Servings / pieces
- 4
- Topic
- German classics
Ready-to-eat sauerkraut becomes a juicy side dish with only a few additions. Juniper supplies a resinous note, while a small amount of mild curry powder adds a separate accent in this version. Bought sauerkraut varies considerably in acidity, so taste first and rinse only if it is excessively sharp. Keep it moist during cooking without leaving a pool of liquid at the end. Serve alongside mashed potatoes and cooked or smoked sausage, letting the cabbage provide a bright contrast to the richer accompaniments.
Method
Step by step
- 01
Assess the cabbage
Drain sauerkraut in a sieve and taste a little. Briefly rinse and squeeze only if it is very acidic. Leave balanced sauerkraut unrinsed to retain its seasoning. Cut unusually long strands shorter if preferred.
- 02
Soften the onion
Finely dice onion. Melt butter and cook onion over medium heat for five minutes until soft. Stir in curry powder and warm for only about 20 seconds. Avoid darkening the spices, which makes them bitter.
- 03
Add the seasonings
Put sauerkraut and stock into the pan. Lightly crush juniper berries with the side of a knife and add with the bay leaf. Bring briefly to the boil and stir thoroughly to distribute the onion among the strands.
- 04
Braise gently
Cover and cook over low heat for 25–30 minutes. Stir every ten minutes and check the base. Add two tablespoons of hot water if it becomes dry. Very soft, already cooked sauerkraut may need less time.
- 05
Finish the flavour
Uncover and let excess liquid evaporate for three to five minutes. Remove bay leaf. Add pepper and, if necessary, a little sugar before checking salt. Remove juniper berries before serving or set them aside when eating.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Balancing acidity
Sugar is optional. Small quantities round out very sharp cabbage, but too much removes its useful contrast. Omit curry if you dislike it; juniper and onion provide sufficient seasoning on their own.
Collecting the spices
Put berries and bay leaf in a small spice bag if you want to remove them completely. This avoids biting into an intensely flavoured berry. Use dried culinary juniper berries, not essential oil as a substitute.
Kitchen questions
One more question?
Does sauerkraut need prolonged cooking?
Not when using already cooked commercial sauerkraut. The simmer mainly combines the onion and spice flavours.
Can I add apple?
Yes. Finely dice a small peeled apple and add for the final 15 minutes. Leave out the optional sugar initially.
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