SAUERKRAUT AS A SIDE DISH (CABBAGE)
Make and share this Sauerkraut As a Side Dish (Cabbage) recipe from Food.com.
Provided by Darkhunter
Categories Vegetable
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a dutch oven over medium heat.
- Add onion, sugar and cumin and cook for 2 minutes, being sure it doesn't brown.
- Add the cabbage, salt and pepper, bay leaf, broth and wine. If liquid does not come to top of ingredients, add more liquid, making sure it does not cover them.
- Bring to a boil and reduce heat to medium. Cover and simmer 30 minutes.
- Cover the cabbage with bacon and continue cooking for 20 additional minutes.
Nutrition Facts : Calories 271.8, Fat 15.9, SaturatedFat 4.5, Cholesterol 32.1, Sodium 730.5, Carbohydrate 18.6, Fiber 4.5, Sugar 11.6, Protein 14.1
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Kimberly Sneddon
[email protected]This is the best sauerkraut I've ever had. It's so flavorful and tangy. I will definitely be making this again.
welcome home
[email protected]I made this sauerkraut for a party and it was a hit! Everyone loved it. I'm so glad I found this recipe.
Muhammod Hossain
[email protected]This sauerkraut is delicious! I love the tangy flavor and the crunch of the cabbage. It's the perfect side dish for a German meal.
Stanley Ekezie
[email protected]I'm so glad I found this recipe. I've been looking for a good sauerkraut recipe for a long time. This one is perfect!
Meer Jamali
[email protected]This sauerkraut is so easy to make. I love that I can just throw all the ingredients in a jar and let it ferment. It's a great way to preserve cabbage and it's so delicious.
Abdulrazak Aminu
[email protected]I've been making this sauerkraut recipe for years and it never disappoints. It's always a crowd-pleaser.
Addyson Lassiter
[email protected]This is the perfect side dish for a German meal. It's tangy and flavorful, and it goes perfectly with pork or sausage.
Nida Azeem
[email protected]I made this sauerkraut for a party and it was a hit! Everyone loved it. I'm so glad I found this recipe.
C0Ld_C4s3
[email protected]This sauerkraut is so good! I love the tangy flavor. I've already eaten two servings and I'm not even finished yet.
Ashley Duarte
[email protected]I've never made sauerkraut before, but this recipe made it seem easy. I'm so glad I tried it because it's delicious! I'm definitely going to make it again.
Lee Walker
[email protected]This recipe is a great way to use up leftover cabbage. I had some cabbage that was starting to go bad, so I decided to make sauerkraut. It turned out really well, and I'm glad I didn't have to throw the cabbage away.
Kira Inglis
[email protected]I followed the recipe exactly and my sauerkraut turned out great! It was a little sour for my taste, but I think that's just because I didn't let it ferment for long enough. Next time I'll let it ferment for a few more days to see if that makes a dif
Aftabm Aftabm
[email protected]This is the best sauerkraut recipe I've ever tried. It's so flavorful and tangy, and it goes perfectly with pork or sausage. I will definitely be making this again and again.