Sherry sauerkraut

Sherry sauerkraut


Cabbage 600 g
Smoked bacon 100g
Red wine vinegar 45 g
75 g of dry sherry
Sugar 25 g
Thyme 5 g
Apple juice 1 liter
Apple 50g
Salt to taste
Ground black pepper to taste


1. Cabbage cut into sticks. Pour apple juice and a little sherry. Juice should be enough to cover the cabbage. Cabbage juice is necessary to mash your hands for 5-10 minutes, then leave in the fridge for a day.
2. Fry the bacon until golden brown and add the cabbage. Simmer 15 minutes over medium heat.
3. Add salt, pepper, sugar, sherry and vinegar. Cover with foil and continue to simmer for 10-15 minutes on medium heat.
4. At the end, add a few leaves of thyme, diced apple and finely chopped shallot. Serve with grilled sausages.

Sherry sauerkraut. Recipe:

Posted in Snacks
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