Sauerkraut in a skillet is a flavorful northern side dish. My recipe is typical, vegan – vegetarian and from Trentino. I cook them as my grandmother used to.
My parents used to make them at home starting from white cabbage. Their homemade preparation is simple but long (at least 40 days of natural lactic fermentation), with a major inconvenience: the smell they emit while resting under salt.
At the supermarket, you can find them fresh at the deli counter or pasteurized in jars. HERE you can find a list of all their benefits if consumed raw, fresh, and not pasteurized. Raw sauerkraut is tasty and a great fermented food friend of our gut flora.
Other names: acidic cabbages, capusi, capuzi, sour cabbages, sour herb, kapusta kiszona, kislo zelje, sacrao, salcrauti, sarcrauti, sour vegetables…
SAUERKRAUT season, a typically winter side dish that is found all year round in German cuisine (Germany, Austria…).
RECIPES with white cabbage
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Trentino-Alto Adige
- Seasonality: All seasons
- Energy 85.14 (Kcal)
- Carbohydrates 8.16 (g) of which sugars 5.05 (g)
- Proteins 1.10 (g)
- Fat 5.59 (g) of which saturated 0.81 (g)of which unsaturated 0.14 (g)
- Fibers 3.86 (g)
- Sodium 663.95 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
SAUERKRAUT
- 14 oz sauerkraut (natural in brine – fresh or canned)
- 2/3 cup water (or vegetable broth)
- 1 tbsp extra virgin olive oil (or peanut oil)
- 1 clove garlic
- 2 leaves bay leaves (dried)
- 10 caraway seeds
- 1 apple (grated, sliced, or diced)
- Half glass white wine (to taste)
Tools
- Pot steel
- Ladle wooden
- Grater
SAUERKRAUT Easy and Quick Recipe
Quickly rinse the sauerkraut to remove some of their acidity by immersing them in a bowl full of water. Stir them briefly and remove immediately, squeezing well.
In a steel skillet, pour the squeezed sauerkraut, add 200 ml of vegetable broth (or water), a drizzle of oil, a clove of garlic, two bay leaves, and caraway seeds.
DO NOT add salt (they already contain enough due to their preparation method).
Flavor to taste with white wine.
Cook on low heat and stir occasionally for about 15 minutes (or less to retain their properties), stirring occasionally. Halfway through cooking, add a grated apple (it helps to reduce the acidity of the sauerkraut).
Alternatives and Variations
Same recipe and procedure to prepare red sauerkraut.
Try making an onion soffritto to which you add the sauerkraut.
What can you eat with sauerkraut?
Great accompanied by a cold beer.
Sauerkraut can be served with: canederli, boiled potatoes or pan-fried, polenta, sausages, stew, wieners …
What is the difference between sauerkraut and white cabbage?
Sauerkraut is fermented white cabbage. White cabbage is the fresh and crunchy vegetable, while sauerkraut is obtained by cutting and fermenting the cabbage with salt. During fermentation, the cabbage develops a sour taste and a softer texture.
What do you call sauerkraut in Italian?
In Italian, sauerkraut is simply called “crauti”, while in German it is called “Sauerkraut”.
Why is sauerkraut good for you?
Sauerkraut is good for you because it is rich in probiotics, vitamins (especially vitamin C and B vitamins), and minerals. The fermentation develops beneficial bacteria for the intestine, which aid digestion and strengthen the immune system. Additionally, sauerkraut is low in calories and contains antioxidants that protect cells.
