When it comes to comfort foods, sauerkraut is undoubtedly one of the most beloved dishes. From the infamous German sauerkraut cooked with wine and onions to the canned variety, there are countless variations that reflect different cultures and preferences.
In this recipe, I want to introduce you to a tangy sauerkraut dish that is prepared with dry white wine. The wine creates a mild, juicy flavor in the sauerkraut that is both refreshing and savory.
Making homemade sauerkraut is also an excellent way to enjoy a fermented cabbage dish that is not only tasty but also packed with probiotics and other essential nutrients.
So, whether you are a seasoned sauerkraut enthusiast or trying it for the first time, follow me through this recipe and discover how easy it is to make delicious wine sauerkraut at home.
Why You’ll Love This Recipe
Ah, wine sauerkraut. It is a recipe that has been passed down through generations of German families, and for good reason. There is just something about the combination of fermented cabbage and the tangy sweetness of dry white wine that makes this dish unforgettable.
Firstly, making homemade sauerkraut is a rewarding experience in itself. It’s surprisingly easy to make with just shredded cabbage and sea salt, but if you prefer, you can use canned sauerkraut as well.
But it’s the addition of dry white wine that truly takes this dish to the next level. The flavor is mild and juicy, and pairs perfectly with the cooked wine. Using bavarian white wine also adds an authentic touch to the recipe.
This dish is versatile and can be served with a variety of pork cuts or sausages – which makes it perfect for an al fresco gathering or Oktoberfest celebration. You can also experiment with different variations by adding juniper berries or substituting margarine for butter. Plus, there’s something romantic about cooking with wine – even if it produces a mouth-watering smell that sends everyone running to the kitchen!
In conclusion, what’s not to love about this classic German recipe? It’s comforting yet sophisticated, and it’s one of those dishes that will always remind you of home. So why not give it a try? After all, food made with love is always the best kind.
Here are the ingredients for creating a juicy and tasty wine sauerkraut:
- 2 cups of dry white wine
- 1 small head of cabbage, shredded
- 1 onion, diced
- 1/4 cup of margarine or butter
- 1 can of sauerkraut, refined or homemade
- 1/4 cup of white wine
- 1/4 cup of rice wine
- Sea salt
- Juniper berries
The Recipe How-To
Now that we have gathered all the ingredients and have a good understanding of why we are going to love this recipe, let’s dive into the recipe how-to!
Step 1: Prepare the Sauerkraut
Chop one small onion, and then finely chop one small head of cabbage or use 2 cups shredded cabbage.
Add 1 tablespoon of margarine or butter to a large pan and mix in onion and shredded cabbage. Cook over medium heat until translucent, stirring occasionally. Then, add in the sauerkraut and stir everything together.
Step 2: Add flavors
Incorporate 1 cup of dry white wine, preferably a Bavarian white wine like Bick Wine or a rice wine. You may also use a mild juicy white wine such as Kuhne White Wine. Along with that, add some juniper berries for extra taste!
Step 3: Cook
Mix everything well, turn heat to low, and let the sauerkraut cooked with wine for about 15 minutes. The longer you cook it, the better the flavor will be!
Step 4: Serve
After you’re done cooking it, enjoy your delicious homemade sauerkraut! This dish goes very well with pork and sausages. You may also pair it with a glass of dry white wine or German beer to enhance the flavors.
Tips for perfect results:
- Use homemade sauerkraut instead of canned sauerkraut for richer flavor
- Adjust the seasoning to your liking (use more juniper berries or sea salt)
- Don’t skimp on the margarine/butter for added richness
With these tips in mind and following these easy steps, you now have a refined wine sauerkraut recipe that can stand alongside any German recipe!
Substitutions and Variations
When it comes to cooking, I always encourage experimenting with substitutions and variations to make the recipe uniquely yours. Here are some ideas to try with this wine sauerkraut recipe:
– Instead of using margarine or butter, you can use olive oil or coconut oil for a healthier option.
– If you don’t have a dry white wine on hand, rice wine or even a light beer can work as a substitute.
– Consider adding diced onions or garlic to the recipe for extra flavor.
– If you prefer a milder taste, reduce the amount of sauerkraut and add more shredded cabbage.
– For a unique twist, try using juniper berries in your sauerkraut. This is a traditional ingredient in German-style sauerkraut.
– If you’re vegetarian or looking for meatless options, skip the pork and instead serve with roasted vegetables or vegetarian sausages.
– Experiment with other types of sauerkrauts such as Bavarian white wine sauerkraut or fermented cabbage from Alsace.
Remember that cooking is all about adapting and making things your own. Give these substitutions and variations a try and see what works best for your taste buds.
Serving and Pairing
As a sommelier and lover of German cuisine, I have to say that wine sauerkraut is one of my absolute favorite dishes. This savory and tangy kraut is perfect for any meal, whether it be lunch, dinner, or even brunch. The possibilities are endless when it comes to pairing wine sauerkraut with other dishes.
To truly bring out the flavors of the sauerkraut dish, I recommend pairing it with a dry white wine like Bavarian white wine. The crisp acidity and fruit notes in this type of wine will perfectly complement the fermented sauerkraut flavor. If you want to try something different, you can also pair this dish with a mild juicy red wine.
When it comes to serving the wine sauerkraut dish, there are many options as well. You can serve it alongside roasted pork, sausages or even poultry like chicken or turkey would work nicely too. The dish also pairs well with buttered noodles, mashed potatoes, or a hearty grain like brown rice or quinoa.
For those who are vegetarian or vegan, the wine sauerkraut can still be enjoyed with meatless protein like tofu or tempeh. You can also opt to add some caramelized onions on top or toss in some diced mushrooms for an extra layer of flavor.
In conclusion, serving and pairing the wine-sauerkraut is as versatile as it is delicious. It’s a classic German recipe that can go well with so many different types of wines and dishes – so let your taste buds guide you!
Make-Ahead, Storing and Reheating
Once you’ve made this delightful wine sauerkraut, you may eagerly anticipate having leftovers to enjoy the next day. Fortunately, reheating the dish is a breeze, and requires no fuss on your part.
The best thing about this recipe is that it can be made ahead of time and stored for later use. The sauerkraut can be refrigerated in an airtight container for up to five days. This means that you can easily prepare it in advance for a special event or dinner party.
Reheating the sauerkraut requires only a few simple steps. First, let the sauerkraut come to room temperature before reheating it. Next, transfer it into a large pot over medium heat and stir it occasionally until it’s heated through. Make sure not to overcook it as this could result in the flavors becoming less distinct.
Lastly, if you want to freeze your wine sauerkraut for longer storage, place it in an airtight container or plastic freezer bag and store it in the freezer for up to three months. However, keep in mind that freezing may cause slight changes in texture and flavor. Therefore, when thawing, allow sufficient time for the dish to come to room temperature before reheating by following the same process as mentioned above.
With these storing and reheating tips, your wine sauerkraut will taste just as good rewarmed as it did when fresh off the stove.
Tips for Perfect Results
For a perfect wine sauerkraut dish, there are some useful tips that one can follow. Here is a list of tips that will add a special touch to your sauerkraut recipe.
Firstly, margarine is preferred over butter for this recipe because it has a higher smoke point, which means that it will not burn easily as butter would. Additionally, margarine’s neutral taste does not interfere with the distinct flavors of the sauerkraut and white wine.
Secondly, shredded cabbage will yield better results than canned sauerkraut. Homemade sauerkraut is also an excellent option if possible. The fermentation process adds flavor and tanginess to the cabbage, which complements the wine.
Thirdly, white wine is crucial in this recipe to balance out the sourness of the sauerkraut. A dry white wine or Bavarian white wine can be used depending on one’s preference but an overpowering wine may ruin the dish.
Fourthly, onions should be diced finely so that they blend well with the chopped sauerkraut while cooking.
Fifthly, juniper berries can be added to give the dish an authentic German flavor. However, one should use them sparingly as they have a strong taste and aroma that may make the dish bitter if overused.
Sixthly, instead of salt seasoning enhancements like Kuhne sea salt sprinkled at the final stage of preparation can bring forth a unique aroma after cooking.
Seventhly, when cooking the mixture it is important to start with low heat oxidation level then increase in intervals until it gets cooked properly
Lastly, pairing with pork or sausage mixes well with this wine sauerkraut delicacy. Choucroute garnie is another alsace recipe specific for this meal incorporating smoked sausage and other ingredients generously.
These tips aim to provide a perfect outcome for your homecooked meal. Nevertheless, do not be afraid to experiment using substitutes by improvising and observing desired outcomes.
In conclusion, this wine sauerkraut recipe is a delicious and unique spin on the classic German dish. With its tangy and subtly sweet flavor profile, it is sure to be a hit at any dinner party or gathering. Plus, with the addition of dry white wine, it adds an extra layer of complexity that takes this sauerkraut to a whole new level.
But don’t limit yourself to just serving this dish alongside traditional German fare like pork and sausages. Wine sauerkraut also pairs well with chicken, fish, and even rice dishes. So get creative in the kitchen and see what culinary delights you can create with this versatile ingredient.
And let’s not forget about the health benefits of sauerkraut. As a fermented food, it is full of healthy probiotics that aid in digestion and boost your immune system. So not only will your taste buds thank you for trying out this recipe, but your body will thank you too.
So whether you’re a sauerkraut aficionado or a newbie to the fermented cabbage scene, give this wine sauerkraut recipe a try. With its easy-to-follow instructions and customizable variations, it’s a perfect choice for homemade kraut that is sure to impress.
Wine Sauerkraut Recipe
- 2 tablespoons margarine or 2 tablespoons butter
- 2 (16 ounce) cans sauerkraut, drained
- 1 1/3 cups dry white wine
- Melt margarine or butter in a 10-inch skillet over low heat; add sauerkraut.
- Cover and cook, stirring occasionally, 30 minutes; add wine. Heat to boiling; reduce heat.
- Cover and simmer until liquid is absorbed, about 45 minutes.
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