Fake sauerkraut, the easy version

El sauerkraut is a preparation of typical German cabbage based on the fermentation of cabbage leaves in salted water. It is usually served as a garnish for pork or sausage dishes generally seasoned with some spices.

Sauerkraut artisan processing takes weeks and is almost a laboratory work. To be practical, we either buy it canned in the supermarket or we do it with a trick. It would try to make a much faster and less laborious version but achieving that soft texture and that sour taste typical of authentic sauerkraut.

Fake sauerkraut, the easy version

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• Alicia tomero

• Rations: 4

• Preparation time: 10M
• Cooking time: 10M
• Total time: 20M

Ingredients

• 1 cabbage or cabbage
• 1 tablespoon olive oil
• 1 tablespoon of black peppercorns
• 1 glass of dry white wine
• 5 tablespoons of white wine vinegar
• Gorda

Preparation

1. Clean the cabbage or reposllo and cut it into quarters. From each piece we remove the heart and the ugly leaves and we cut everything in fine juliana.

2. In a large casserole, heat the tablespoon of olive oil. Add the cabbage, we season and we let it sauté low heat for 5 minutes and without stopping stirring.

3. Next we add the glass of white wine and the 5 tablespoons of White wine vinegar until cabbage is tender. It will only need a couple more minutes, as the cabbage should be somewhat crisp.