Sauerkraut, known as Kapusta in Belarus, is a classic dish of fermented cabbage. It’s a staple in Belarusian cuisine, often served as a tangy side dish or used as a key ingredient in various stews and soups. This recipe shows how to prepare a delicious cooked sauerkraut dish, braised with onions, apples, and caraway seeds for a perfect balance of sweet and sour flavors.
About This Dish
- Preparation time: 20 minutes
- Cook time: 1 hour
- Servings: 4
Ingredients
- 1 large head of cabbage, shredded
- 1 onion, finely chopped
- 2 tablespoons vegetable oil
- 1 cup sauerkraut, drained
- 2 apples, peeled, cored, and diced
- 2 bay leaves
- 1 teaspoon caraway seeds
- Salt and pepper to taste
- 1 cup vegetable or chicken broth
- 2 tablespoons tomato paste
Preparation Method
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they are translucent.
- Add the freshly shredded cabbage to the pot and cook, stirring occasionally, until it begins to wilt.
- Stir in the drained sauerkraut, diced apples, bay leaves, caraway seeds, salt, and pepper. Mix all the ingredients well.
- Pour in the broth and the tomato paste. Bring the entire mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for 45 minutes to 1 hour, or until the cabbage is very tender and the flavors have melded.
- Before serving, remember to remove the bay leaves. Adjust seasoning if necessary.
More Topics
- Authentic Belarusian Recipe: Pyzy (Meat Dumplings)
- Authentic Belarusian Recipe: Sukhariki (Garlic Croutons)
- Authentic Belarusian Recipe: Rasstegai (Open-Faced Pastry)
- Authentic Belarusian Recipe: Fried Bread Dough (Pyachysta)
- Authentic Belarusian Recipe: Khrustyky (Crispy Dough Twists)
- Authentic Belarusian Recipe: Kavarma (Stewed Meat and Vegetables)
- Authentic Belarusian Recipe: Salted Pork Fat (Salo)
