Sauerkraut (fermented cabbage) is one of my family favorite winter dishes. My parents make sauerkraut themselves, using raw cabbage, carrots, caraway seeds, salt and sugar. It requires some strength to do it properly, massaging the salt into the cabbage. I am lucky to use homemade sauerkraut for my stew, but you can also buy it in supermarkets like Tesco, in Lithuanian and Polish shops, or order online from Abel & Cole.
You can eat sauerkraut cold, add it to pastries, make soups or stews with it. Goes perfect with tomato flavors, mustard, smoked bacon or salami, peperoni. You can serve it with lamb, pork or smoked sausages and potatoes.
Ingredients:
For the stewed sauerkraut
500g sauerkraut
1tbsp duck fat
Sausages (ideally smoked German sausages, however I used butchers pork and mustard sausages)
3 lardons smoked bacon, cut into strips
1 onion, chopped
3 cloves of garlic, finely chopped
5 juniper berries
A few thyme sprigs
1tsp caraway seeds
3 bay leaves
1 apple, chopped
2tbsp tomato pure
1/2 tsp smoked paprika
1tsp BBQ sauce - I used Jack Daniels BBQ sauce
200ml chicken or vegetable stock
Method:
Heat the duck fat in a casserole dish and add the sausages, bacon, onions and garlic. Cook until browned all over. Remove the sausages and set aside.
Add the sauerkraut, juniper berries, thyme sprigs, caraway seeds, bay leaves and apples, tomato pure, smoked paprika, BBQ sauce and the stock.
Cover with a lid and simmer for 2.5-3h hours until tender. Taste half way, if too sour for your liking you can add some sugar.
Serving suggestion: add some sour cream or cream fraiche.
Ingredients:
For BBQ ribs:
1kg free range pork spare ribs
3tbsp honey
3tbsp dark soy sauce
3tsp English mustard
1tsp garlic powder
Apple cider 3/4 cup
Method:
Cover the ribs in the marinade and leave in the fridge overnight.
Take out of the fridge 2h before cooking so they were room temperature.
Lay the ribs in a single layer on a baking tray and cover with foil. Add apple cider underneath the ribs. Cook in the oven 160' for 2h, check if falling off the bone, if not then cook longer on 160'. Then remove the foil and cook on 190' for 15-20 mins until the ribs browned.
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