Braised Cabbage And Sauerkraut
- Total Time
- About 2 hours 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4tablespoons butter
- ½pound large mushrooms, quartered
- 1cup slice onions
- 2cloves garlic, mashed
- 1½pounds cabbage, trimmed of tough outer leaves and core and coarsely shredded
- 1pound sauerkraut, rinsed and drained
- 2cups chicken broth, boiling
- 1cup dry white wine
- Salt and freshly ground black pepper
- 1bay leaf
- ⅔cup sour cream
- 1teaspoon poppy seeds
Nutritional analysis per serving (6 servings)
248 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 7 grams protein; 955 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat oven to 375 degrees
- Step 2
Melt butter in a heavy casserole. Add mushrooms and saute over high heat until mushrooms begin to brown.
- Step 3
Lower heat to medium, stir in onion and garlic and saute until they are tender. Add cabbage, sauerkraut, chicken broth and wine. Mix to distribute the ingredients. Season with salt and pepper.
- Step 4
Add bay leaf, cover and place in preheated oven for 2½ hours until virtually all liquid in pan has been absorbed. Remove bay leaf. Check seasonings.
- Step 5
Serve directly from the casserole or transfer to a serving dish. Sour cream sprinkled with poppy seeds should be served alongside.
Private Notes
Comments
I can’t recommend this recipe enough! I’ve made it as stated and have changed it up based on what I had on hand. Since going Keto, I’ve often served this as a replacement to a starchy side like rice or pasta.
No mushrooms or chicken broth. Get a pork backbone, combine with a quart of water and simmer down to 2 cups. Pick shreds of meat off bone and add the meat, pork stock and bone to the cabbage mix. Braise on stove top until liquid is absorbed, 1- 1.5 hrs. No sour cream or poppy seeds. It’s called kapusta! Serve with kielbasa, preferably fresh, and grey poupon mustard.
I halved the recipe but used 0.75lb mushrooms and started with a big link of chorizo. Only 6 oz sauerkraut which I drained but did not rinse. Took 2 hrs in a stainless pan w/lid. Excellent- very sauerkraut-y. Rinse if using a higher proportion. With more sausage on top I will call this poor man's choucroutte and am looking forward to serving it to my friends.
I still love this recipe. This time I used kimchi instead of sauerkraut.. and skipped the mushrooms.