Ever since I have started working from home, I've been to my parents' for lunch once a week, with the exception of those few weeks during which I was travelling.
My mum is an excellent cook, and a few years ago, she became moderator at one of Germany's biggest cooking forums on the internet. She regularly posts her recipes there, always using her own photos, and she has kindly allowed me to use them on here as well.
Not long ago, we had Sauerkraut for lunch, and I mentioned this to Kay who is one of my most regular readers on here. She asked for the recipe - here it is!
Meike's Mum's Sauerkraut with apple and pineapple
You need (to serve four):
500 g Sauerkraut
2 middle sized apples
1 small tin chopped pineapple
1 tablespoon butter
1 laurel leaf
8 juniper berries
1 teaspoon cumin
2 teaspoons instant broth
If anyone needs an explanation for what Sauerkraut actually is: raw white cabbage, shredded and salted, and left to ferment. With fermentation, not only does the cabbage become easier to digest, it also acquires a very nice "sour" taste - that's why in German it is called Sauerkraut.
Melt the butter and lightly stew the peeled and chopped up apples in it.
Add the Sauerkraut and pour some of the pineapple juice from the tin on it. The spices (laurel, juniper and cumin) need to go in now as well. Depending on the type of Sauerkraut you bought, simmering could take as little as 20 minutes or a lot longer for the kraut to be ready.
When the kraut turns soft and a nice golden colour, add about 4 tablespoons of chopped pineapple and the instant broth (or, if you are not happy about using anything "instant", salt). Stir well and let boil properly once more.
Sauerkraut and mashed spuds, along with sausages, are an unbeatable combination, but of course the kraut goes very well with many kinds of poultry, such as pheasant or partridge.
It is quite the typical autumn and winter dish, and I must confess I have never cooked it myself - not once! And why should I, when my mum makes it much better than I ever could :-)