We will tell you how to prepare a German acidic cabbage or sauerkraut. Cabbage for this dish Choose the autumn, completely ripe, white. And it is necessary to cut it very thin.
You will need:
- Cabbage - 1 small Kochan white mature cabbage;
- Apple vinegar - 4 tablespoons;
- salt to taste;
- Sugar - 1 tbsp. the spoon;
- Onions - 1 pc;
- Vegetable oil - 2 tbsp. spoons;
- Bay leaf 1-2 pieces;
- Juniper berries - 1-2 pieces;
- Cumin pinch;
- black ground pepper;
- Rosemary fresh or dried;
- White dry wine 1 cup.
The cabbage is very thin, poured with vinegar, salt, put in a warm place under load and leave cabbage in this form at night so that it is well blocked.
Onions cut with thin half rings, fry in a frying pan in vegetable oil or fat to transparency, add cabbage, dried juniper berries, cumin, rosemary, sugar, pepper, salt, wine and carcass 30-40 minutes. If the cabbage is dry, add water if too much liquid, let it evaporate. Touch until the moment when brown will begin to manifest, but in no case the cabbage should not burn. Lavra leaf add 5 minutes until readiness.
Serve with Munich white sausages or any good sausages on the grill, and, of course, German beer.
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