Vegetarian sauerkraut is a tasty, healthy and easy to make dish. It is a relatively quick dish to make and contains sauerkraut, potato, onion, raisins, apple, walnut and is covered with some grated cheese. Feel free to vary the ingredients, use dates instead of raisins, other nuts or even leave the potato out when you want to make it lower in carbs.
The art of making vegetarian sauerkraut
If you are using fresh sauerkraut, cook it with a splash of white wine, at the same time as boiling the potatoes and sauteing the onions. If you buy ready cooked sauerkraut, you can obvious skip the cooking step. When cooked, spread a layer of the boiled and slightly smashed potatoes, cover with drained sauerkraut, mix in apple pieces, raisins and then add the walnuts, pushing them into the sauerkraut layer somewhat. On top go the sauteed onions and some grated cheese. Put in the oven for 20 min and it is ready to serve!
Special equipment
an oven
oven dish
Ingredients
Method
- Switch on the oven and pre-heat till 200 C
- Peel potatoes, onion and apples
- Saute the onion in oil or fat until yellow-brown
- Meanwhile boil the potatoes for 20-25 min until just soft
- If the sauerkraut is not ready made supplied, boil the sauerkraut in a separate pan, using a splash of riesling wine, some pepper, juniper berries and add 5 g oil or fat.
- Cut the apple in chunks
- Drain the potatoes and sauerkraut when done and continue right away with making the dish
- Take a large enough oven dish
- First spread the cooked potatoes on the bottom of the dish, slightly smashing them
- Place the warm, cooked sauerkraut (or ready made sauerkraut cold) on top
- Mix in the apple pieces and raisins
- Place the walnut on top and slightly push them into the sauerkraut/fruit mixture
- Cover the walnuts with the sauteed onions and then grate the cheese on the very top
- Place the dish in the oven and check for color after 20 min
- The cheese should be just melted / grilled and then serve
Notes
Food allergy & intolerance information: walnuts
Remarks
1. For non-vegetarians: This dish can be even further improved by adding 1% duck fat, 1% riesling wine, 1% uncured smoked bacon based on the weight of the sauerkraut and some juniper berries and some pepper during the cooking process of the sauerkraut; or saute the onions in duck fat.
2. For vegetarians, substitute duck fat for vegetable oil and substitute the smoked bacon by some smoked paprika or the like.
3. Depending on the fermentation process of the white cabbage (sauerkraut), the acidity can vary. If so desired, bring acidity down by first rinsing the sauerkraut with some water and let it drain and then proceed to cook it. The lactic acid, which is the main compound causing the acid taste, dissolves very well in water. This will produce a very mild flavor to the sauerkraut.
