Plum Sauerkraut (quetschekraut)
Plum Sauerkraut, known as Quetschekraut in Luxembourg, is a traditional dish that combines the tangy flavor of sauerkraut with the sweetness of plums. This unique combination creates a delicious side dish that pairs well with a variety of main courses.
Ingredients
- 1 kg sauerkraut
- 500g fresh plums, pitted and halved
- 1 onion, finely chopped
- 2 tbsp vegetable oil
- 1/2 cup white wine
- 1/4 cup brown sugar
- Salt and pepper to taste
Instructions
- In a large pot, heat the vegetable oil over medium heat.
- Add the chopped onion and sauté until translucent.
- Add the sauerkraut, plums, white wine, and brown sugar to the pot.
- Season with salt and pepper, then stir to combine all the ingredients.
- Cover the pot and let the sauerkraut simmer for 1 hour, stirring occasionally.
- Once the plums have softened and the flavors have melded, remove from heat and serve hot.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 35g
- Fiber
- 5g
- Protein
- 2g
- Fat
- 1g
Supplies
Large pot Wooden spoon Cutting board Knife
Tools
Cooking thermometer
Serving suggestions
Serve the Plum Sauerkraut as a side dish with roasted pork or grilled sausages.
Tips & tricks
For a sweeter version, you can add more brown sugar or honey to the sauerkraut while cooking.
Cost
$10