Due to popular demand, Chef Olaf has agreed to share the Sauerkraut recipe he prepared for the 2008 Gourmet Food & Wine Expo in Toronto. The Sauerkraut brand used was Hengstenberg Mildessa. Not your average kraut! Chef Olaf uses double smoked bacon to give the dish some depth, and adds fresh apples and more to balance the natural acidity of the sauerkraut. A dash of spices rounds off this great kraut-pleaser.
- 28 fl oz sauerkraut (800 g), about 3-1/2 cups
- 3.5 fl oz vegetable oil (100 ml)
- 1 very large onion very fine sliced
- 10.5 oz double smoked bacon diced very fine (300g)
- 2 apples peeled and grated very fine
- 1-1/4 cup white wine (300 ml)
- 1-1/4 cup apple juice (300 ml)
- 3.5 fl oz apple cider vinegar (100 ml)
- 1 espresso spoon ground cloves
- 1 espresso spoon ground caraway seeds
- salt and pepper
- 2 bay leaves
Heat vegetable oil in a large pot over medium high heat.
Add in onions, bacon, and grated apple and sauté until golden brown for about 5 minutes.
Now add spices to the pot and sweat for 3 minutes, then add wine, juice, bay leaves and vinegar. Season and add in kraut.
Reduce temperature to low heat and simmer mixture for 15 minutes plus until liquid reduces by 2/3. Taste and season if needed, and enjoy!
Recipe courtesy of Chef Olaf Mertens