Braised Blaukraut

Serves: 6

Dietary Restriction: Gluten-Free

In Kirsten’s childhood, a beloved sweet and sour vegetable side dish was prepared using fresh cabbage, onions, and tart apples. A sprinkle of sugar and vinegar preserved the vibrant red color of the cabbage, preventing it from turning blue during cooking. This recipe takes a unique twist by incorporating fermented red cabbage, onion, and apples, with the fermentation process preserving the beautiful color naturally. The dish acquires its sweetness from thick balsamic vinegar, and the choice of vinegar greatly influences the final flavor (refer to the note below). This warm salad can also be enjoyed as a light dinner when served with potatoes.

Note: The quality and characteristics of balsamic vinegars can vary significantly based on factors such as origin, aging process, and the type of wood barrel used. Some balsamic vinegars are thin and acidic, while others are thick and sweet, resembling syrup. For this recipe, we recommend using the longer-aged, thick, sweet type of balsamic vinegar, as it is concentrated, requiring a smaller quantity.

Serves 6

INGREDIENTS:

• 6 slices bacon
• 1 medium onion, diced
• 2 cups Blaukraut (fermented red cabbage)
• 2–3 teaspoons aged balsamic vinegar
• Pine nuts, raw

INSTRUCTIONS:

1. Fry the bacon in a heavy-bottomed pan until it turns brown and becomes slightly crisp. Use tongs or a fork to remove the bacon from the pan while allowing the drippings to remain. Let the bacon cool, then crumble it and set it aside.
2. Lower the heat and add the diced onion to the pan. Sauté the onion until it turns translucent.
3. Turn off the heat and add the blaukraut (fermented red cabbage) to the pan. Braise the mixture in the residual heat, stirring frequently.
4. Once the blaukraut is warmed through, sprinkle the balsamic vinegar over it according to your taste preference. Toss in the crumbled bacon.
5. Before serving, garnish the salad with raw pine nuts.

TIPS:

• Choose high-quality aged balsamic vinegar for the best flavor and sweetness in the salad. The thicker and sweeter varieties work best.
• If you prefer a vegetarian or vegan option, you can omit the bacon and use vegetable oil or vegan bacon as a substitute.
• Adjust the amount of balsamic vinegar according to your taste preferences. Add gradually and taste as you go to achieve the desired balance of sweetness and acidity.
• Toast the pine nuts lightly in a dry skillet over medium heat for a nuttier flavor and extra crunch.
• Feel free to add additional ingredients to customize the salad. Sliced apples or dried cranberries can add sweetness and texture, while crumbled feta or goat cheese can provide a creamy tang.
• This warm salad pairs well with roasted or mashed potatoes as a satisfying and complete meal.
• Leftovers can be stored in the refrigerator in an airtight container for a few days. The flavors may further develop and intensify over time.
• Serve the salad as a side dish for grilled meats, poultry, or roasted vegetables for a well-rounded meal.
• Experiment with different nuts such as toasted walnuts or sliced almonds for alternative flavors and textures.
• If you don’t have access to fermented red cabbage, you can make your own by following a fermentation recipe or use fresh red cabbage as a substitute, although the flavor profile will be slightly different.