Chef Olaf's Sauerkraut Recipe

Due to popular demand, Chef Olaf has agreed to share the Sauerkraut recipe he prepared for the 2008 Gourmet Food & Wine Expo in Toronto. The Sauerkraut brand used was Hengstenberg Mildessa.

Not your average kraut! Chef Olaf uses double smoked bacon to give the dish some depth, and adds fresh apples and more to balance the natural acidity of the sauerkraut. A dash of spices rounds off this great kraut-pleaser.

Ingredients:

800 g (28 fl/oz.) Sauerkraut
100 ml (3.5 fl/oz) vegetable oil
1 very large onion, very fine sliced
300 g (10.5 oz) double smoked bacon, diced very fine
2 apples, peeled and grated very fine
300 ml (10.5 fl/oz) white wine
300 ml (10.5 fl/oz) apple juice
100 ml (3.5 fl/oz) apple cider vinegar
1 espresso spoon ground cloves
1 espresso spoon ground caraway seeds
Salt
Pepper
2 Bay leaves

Preparation:

Heat vegetable oil in a large pot over medium high heat.

Add in onions, bacon, and grated apple and sauté until golden brown for about 5 minutes.

Now add spices to the pot and sweat for 3 minutes, then add wine, juice, bay leaves and vinegar. Season and add in kraut.

Reduce temperature to low heat and simmer mixture for 15 minutes plus until liquid reduces by 2/3. Taste – season if needed, and enjoy!