Sauerkraut Season

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

In winter, some of the most suitable dishes are those that contain sauerkraut. There is almost no home in which a large amount of the product is not made in the well-known tubs. More than once we have heard the expression that pork goes best with sauerkraut, and as we know pork is the most frequent visitor to our table of meat in the cold and gloomy winter.

But in fact sauerkraut can be prepared in a variety of ways and added to both fatty and lighter meats. There are also delicious recipes that do not contain meat, but only some different types of vegetables.

Most often, sauerkraut in a lean version is prepared with beans. In some parts of Bulgaria they prefer to do it with baked rice, by the way a very interesting and tasty recipe. But no matter what you decide to prepare to make the cabbage dish tasty, the most important rule is to be fatter. It's just that this product needs fat, and in case you decide to cook a lean casserole, add more oil.

Now anyone who eats healthily will say that this is a nightmare for the body, but accept that there are people who like to indulge and not overdo it in their efforts to eat naturally. For better or worse, Bulgarians spend the winter eating pickles, pork, sauerkraut and leeks.

So for the sauerkraut dishes - you can prepare very nice sauerkraut, which should have at least a little bacon, because otherwise they are dry and you will not like them at all. You can put not the obligatory minced meat, but minced meat, which has a little more bacon in it.

In general, to be able to prepare a good dish of sauerkraut you need to do the following:

1. After removing the cabbage from the so-called barrel, you must drain it from the cabbage juice contained in the vegetables. If you are going to make a pot that will bake or even suffocate, you do not need to squeeze it until you remove all the juice.

You can leave some of the juice in the cabbage, then it will evaporate while you cook or bake it and this will give it extra flavor. However, in case you want to make sarmi - be careful not to tear the leaves out of the desire to squeeze the cabbage.

2. As already mentioned, there must be if not more fat, then at least fatty meat to make the cabbage juicy enough.

3. When cutting, try not to cut it into large pieces - the smaller, the easier it is to cook.

4. If you want to make tender cabbage, it is best to use a clay pot. Of course, if you prepare the dish in an ordinary pan or saucepan, it will also turn out well.

5. It is not very desirable to add salt while cooking sauerkraut - you risk salting the dish.