Sauerkraut has a high vitamin C content and was saved for the long European winters. It was also very effective as food for ship crews in the 17th century to prevent scurvy.
It is made by fermenting thinly sliced cabbage in the brine. It can be eaten raw in salads or cooked with sausages and smoked pork ribs and accompanied by boiled potatoes. The more it is cooked, the softer it is.
Here is a straightforward and delicious recipe of Smoked Sausage and Sauerkraut
1/2 kg of raw sauerkraut
100 grams of smoked bacon cut into pieces
2 tablespoons of butter
1 large onion, chopped
2 cloves of garlic, chopped
1/2 cup dry white wine
1/2 cup of broth
1 bay leaf
8 juniper berries
1 teaspoon of carob ( Kuemmel)
4 long smoked sausages
2 smoked pork ribs (optional)
In a saucepan, fry the bacon, cut into pieces in the butter, then add and sauté the onion and garlic.
Add the sauerkraut previously washed and drained, wine, broth, bay leaf, cloves, juniper, Kuemmel, salt, and pepper, peel and cut the apple into wedges, place on top of the preparation, and cook for about 1/2 hour, if necessary add a little more liquid.
About 10 minutes before the end of cooking, stir everything well and add the smoked pork ribs. Heat the sausages in water in a separate pot and serve with sauerkraut, boiled potatoes, and mustard.