“Sauer macht lustig” (sour makes funny) is an old Austrian proverb which, roughly translated, means that sour-tasting foods will encourage your appetite and make you hungry. Sauerkraut (fermented raw cabbage) is one of the most popular side dishes in Austria, particularly with down to earth and hearty dishes. The well-seasoned and marinaded cabbage is rich in vitamins and is sure to put you in a good mood! Besides the taste, this is probably also why it is so popular.
- 500 g Sauerkraut (fermented raw cabbage)
- 100 g bacon (diced)
- 1 onion (finely chopped)
- 2 garlic cloves (finely chopped)
- 2-3 tbsp clarified butter
- 1-2 tbsp flour
- 1 litre soup
- 2 bay leaves
- 1/2 tsp juniper berries (dried)
Directions for Sauerkraut
- Wash Sauerkraut and dice bacon. Peel and finely chop onion and garlic and fry in a little clarified butter in a pan. Add bacon.
- When bacon is crispy and the onions clear, thicken with a little flour, stir and then gradually stir in the cabbage.
- Pour over the soup and add the bay leaves and juniper berries. Season with salt and pepper.
- Stew the cabbage for 1-2 hours until it is soft, stirring occasionally so it doesn’t stick to the pan.
- Remove the bay leaves and juniper berries and serve.
For a veggie Sauerkraut-version, simply omit the bacon.
HISTORY OF SAUERKRAUT
Sauerkraut used to have considerable significance in daily farming life. Fermented cabbage, which keeps well, was often all that was left at the end of the long winters. On many farms, the vegetable which was cultivated in the cabbage fields was often fermented or smoked, to preserve it, in the form of Sauerkraut or Grubenkraut (mild-tasting cabbage fermented in cabbage fermenting “pits”). As the cabbage was associated with being very good for health, immense care was taken in its cultivation and there are many sayings in Germany and Austria which hint at the importance of cabbage in daily life.