Fresh Sauerkraut

Fresh Sauerkraut

Crauti fresco

By
From
Vegetables
Serves
6
Photographer
Laura Edwards

There is a part of Italy which, for historical and geographical reasons, is culturally bound to Austria. The food specialities here in the north-east of Italy, in areas like the Tyrol and Alto Adige, are very Germanic indeed, but have been adopted by the Italians. Crauti, as the Italians call sauerkraut, can be made fresh using Savoy cabbage, as I describe below, or you can use either the fermented one sold in jars or the white cabbage served from wooden tubs at the market, and make either of them more interesting with some flavourful additions, again as below.

Ingredients

Quantity Ingredient
4 tablespoons extra virgin olive oil
1 medium leek, cleaned and cut into small rounds
50g speck, cut into small cubes, (optional)
800g savoy cabbage, very finely chopped
150ml cloudy apple juice
2 tablespoons white wine vinegar
1 tablespoon caster sugar
salt
freshly ground black pepper

Method

  1. Heat the olive oil in a large saucepan, and fry the leek and the speck (if using) for a few minutes. Add the cabbage and the apple juice and cook for a few more minutes. Add the vinegar and sugar and cook gently to soften, adding a little water if necessary, for at least 15 minutes. Taste to see if it is all cooked and flavourful enough, if not add salt and pepper to taste.
  2. Serve as a vegetable accompaniment for sausages or other pork dishes.
Tags:
Carluccio
vegetables
vegetarian
Italian
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