Polish Braised Sauerkraut Recipes

POLISH BRAISED SAUERKRAUT

Steps:

• Drain the sauerkraut, keeping the juice (we won't use it here, but feel free to drink it - it's very healthy!). Have a taste - if the sauerkraut is extremely sour, it's worth giving it a rinse under running water first, then squeeze it out.
• Roughly chop the sauerkraut, so that the strings of fermented cabbage aren't too long.
• Move the sauerkraut into a deep frying pan/skillet.
• Pour in enough hot water to nearly cover the sauerkraut.
• Add in 2 tablespoons of butter (don't worry, it will melt on its own), 2 bay leaves, 1 tablespoon of cumin, 5 black peppercorns and 2-3 allspice berries.
• Cover with a lid and braise until soft. Sauerkraut will become soft after around 40 to 50 minutes of cooking. Monitor the process from time to time, making sure nothing boils over or sticks to the pan. Add more water if necessary.
• [optional step: apple] After 25 minutes of braising (somewhere around the half-way mark), add an apple. Peel one small sweet apple (weighing roughly 3.5 oz / 100 g before peeling) and chop it finely. You can also grate it instead (using the largest holes). Add the apple pieces into the sauerkraut and continue braising.
• [optional step: bacon] As the braising is nearing the end, let's fry the bacon: Chop the smoked bacon into cubes (or small pieces) and fry them up on a separate frying pan until lightly golden. Usually bacon renders enough of its own fat, so no additional cooking fat is required - but if your bacon is very lean, feel free to grease the pan with some oil.
• Add fried bacon into the braised kraut, fold it in.
• Add chopped onions into the same frying pan (same one we used for cooking bacon). Sauté them for a few minutes until they turn translucent.
• Add 1-2 tablespoons of flour into the onions, and stir them in (with a pan-friendly spoon or a spatula).
• Add in half a cup of water and stir continuously. Increase the heat and bring into a near-boil (keep on stirring!).
• Move the contents of the frying pan (onions + roux) into the braising sauerkraut. Stir everything together.
• Have a little taste. Does it need some more salt and pepper? If so, season it a bit more, I usually do. If it tastes a bit too acidic for your liking, add a pinch of sugar. Stir everything together and switch off the heat.
• [optional step] Chop fresh dill finely and fold it into the sauerkraut. Serve hot.

BRAISED SAUERKRAUT

Steps:

• Place the drained sauerkraut in the insert of a 4-quart slow cooker. Add the onion, carrot, garlic, caraway seeds, thyme, bay leaves, juniper berries or gin, and black pepper. Combine them thoroughly with a fork or with your hands. Scatter the kielbasa on top and bury the hocks in the sauerkraut. Pour in the wine and broth. Cover and cook on LOW for 9 hours, until the juices are bubbling and the sauerkraut has lost its crunch.
• Remove the smoked hocks. If there is any meat on them, remove it and add it to the sauerkraut. Discard the bay leaves. Serve the braised sauerkraut as is with boiled potatoes, or use as a base for choucroute garni.

KAPUSTA

Steps:

• Add the bacon to a large frying pan over medium high heat. Cook, stirring occasionally, for 6-8 minutes, or until the bacon is crisp and the fat is rendered.
• Add the onions an cook for 3-4 minutes, until softened and light golden brown. If the pan is too dry, you can add a teaspoon or two of olive oil.
• Stir in the sauerkraut, brown sugar, and water. Reduce the heat to medium-low and simmer for 10 minutes, until heated through and light golden brown.