Open the sauerkraut can or bag and drain in a sieve. Then put in a bowl and loosen a little with a fork. Peel the vegetable onion and dice very small. Squeeze...
Sauerkraut is a German delicacy that not only tastes good, but is also very nutritious. As a side dish to casseroles and salads, sauerkraut is a treat for the palate. Grandma's recipe, in which the cabbage is braised with lard, onions and spices, is a classic. Sauerkraut is especially popular in Bavarian cuisine, but also in Hesse, Berlin and even internationally. The addition of caraway seeds makes the sauerkraut more digestible and in Bavaria it is often served with Nuremberg sausages. In Swabia, Schupfnudeln are a popular side dish, while Berliners traditionally combine it with Eisbein. A must-try is Szeged goulash, a spicy Hungarian meat stew with sauerkraut. Sauerkraut also tastes great as a crunchy salad and adds the final bite to short-roasted meat or a hearty snack. But sauerkraut is not just for meat eaters; it can also be used for vegetarian dishes such as pasta with sauerkraut cream, sauerkraut burgers or even sauerkraut stew for cold winter evenings. Sauerkraut can be enhanced with spices such as salt, pepper, bay leaf, juniper, caraway, cloves, marjoram or tarragon. Other ingredients such as mango, cheese, onions, apples, grapes or beer can also give cabbage a unique flavor. In addition to classic recipes, there are many modern ways to use sauerkraut in cooking, such as in tarte flambée, pierogi, pasta, or cabbage burgers. Sauerkraut is not a vegetable in its own right, but refers to two different types of cabbage that are preserved through lactic acid fermentation. Sauerkraut is a popular food trend in modern cuisine because of its many health benefits.
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