Alpine Sauerkraut with Apple and Caraway — Crauti con Mele e Cumino Altoatesini
An Alto Adige sauerkraut warmed with grated apple, caraway seeds, juniper, and rendered speck fat, the German-Italian alpine pairing of sour-fermented cabbage and sweet apple eaten with rye bread and mustard.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Drain sauerkraut well. Peel and coarsely grate the apple. Dice speck into 5mm pieces. Finely chop onion. Lightly toast caraway seeds and crush juniper berries. Slice rye bread.
Sear
Heat olive oil in a wide pan over medium heat for 1 minute. Add diced speck and cook 3–4 minutes, stirring occasionally, until fat renders and edges turn golden.
Saute
Add chopped onion to rendered speck fat. Cook 5–6 minutes over medium heat until soft and translucent, stirring occasionally.
Bloom
Add caraway seeds, crushed juniper, and bay leaves. Cook 60 seconds over medium heat until spices release their aroma.
Simmer
Add drained sauerkraut, grated apple, vegetable stock, and black pepper. Stir to combine. Bring to a bare simmer over medium heat. Cover loosely and cook 12–14 minutes on low, stirring every 4 minutes, until apple melts into sauerkraut and liquid reduces to a glossy coating.
Finish and plate
Discard bay leaves. Stir wholegrain mustard through off the heat. Divide between two warm wide bowls. Serve with rye bread alongside and additional mustard for spreading.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.