Fermented, healthy and delicious: sauerkraut
In English-speaking countries, Germans often jokingly refer to us as “Krauts” because not only do we eat large amounts of them every day, but they also claim that we invented the sauerkraut. But this is not entirely true, because the first sailors already appreciated fermented white cabbage.
Fresh fruits and vegetables were scarce during the long voyages, and many sailors suffered from scurvy from the lack of nutrients. Bleeding gums, tooth loss and even death were the results. When sailors found that their comrades ate it regularly to ward off sickness, barrels of sauerkraut became part of the standard equipment on long sea voyages thereafter.
Science has now discovered that the disease scurvy is the result of severe vitamin C deficiency. Fortunately, sauerkraut is not only packed with vitamins, but also stores beautifully without losing any nutrients. Perfect for sailors and us too.
This is how it is done:
You need the following ingredients:
- 1 tablespoon of cooking oil
- 400 g minced meat, mixed
- 120 g onion, sliced
- 40 grams of tomato paste
- 1 teaspoon of pepper
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 650 g sauerkraut (from a can), drained
- 1 tablespoon marjoram
- 1.2 liters of broth
- Sour cream
- The parcel
Preparation is quick and easy:
- Heat the cooking oil in a large saucepan. Fry the minced meat in it until it crumbles. Add onion and fry.
- Add tomato paste, paprika, salt and pepper.
- Drain well and fry as well.
- Pour in the stock and season with marjoram.
- Cover and cook for 20 minutes, stirring occasionally.
- Divide the sauerkraut and crumble the stew into soup bowls and garnish with sour cream and chopped parsley, if desired.
Are you just here for the sauerkraut? Don’t worry, we have another recipe for you: this vegetarian sauerkraut lasagna is delicious. Sorry, but just a hack enthusiast? No problem, because Tuscan meatballs will take you straight to culinary nirvana.
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