Sauerkraut mit Speck
Sauerkraut mit Speck, known in Italian as crauti con lo speck, is braised fermented cabbage simmered gently with cured smoked ham, juniper and caraway.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 280 kcal
Equipment
- •heavy-lidded saucepan
- •colander
- •chef knife
- •wooden spoon
- •measuring jug
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 19 g
- carbs
- 12 g
- fibre
- 6 g
- protein
- 11 g
- calories
- 280 kcal
Instructions
- 1
Taste a raw strand of sauerkraut to assess the sourness.
- 2
Rinse quickly under cold water only if exceptionally sharp, then squeeze out excess moisture thoroughly.
- 3
Melt the lard in a heavy saucepan over medium heat.
- 4
Add the diced Speck and fry for three minutes until the fat renders and edges turn golden.
- 5
Stir in the chopped onion and cook until soft and translucent, about four minutes.
- 6
Add the caraway seeds, crushed juniper berries and bay leaves, stirring for thirty seconds until fragrant.
- 7
Stir in the squeezed sauerkraut, tossing well to coat in the seasoned rendered fat.
- 8
Pour in the white wine and bubble vigorously for two minutes until mostly evaporated.
- 9
Add the broth and grated apple, stirring thoroughly to balance the acidity evenly.
- 10
Cover with a tight-fitting lid, lower the heat and simmer gently for thirty-five minutes.
- 11
Uncover, check moisture levels, and simmer briefly until tender and glossy with little free liquid.
- 12
Season with black pepper, discard bay leaves if desired, and serve piping hot.
Chef's tips
Never rinse sauerkraut aggressively unless it is intensely sour, as you will wash away its distinctive character. Grated sweet apple provides natural pectin and gentle fructose that rounds off sharp lactic acidity far better than refined sugar. Keep the braise at a very gentle simmer so the cabbage softens without scorching on the base of the pan.
Ingredient substitutions
- Speck Alto Adige IGP → smoked pancetta, though it lacks the authentic juniper-and-beechwood smoke profile of South Tyrolean Speck
- dry South Tyrolean white wine → an equal quantity of light apple cider or additional broth with a splash of apple cider vinegar
Storage
Keep leftovers in an airtight container in the refrigerator for up to four days; the flavour improves noticeably over time.
Reheating
Reheat gently in a small saucepan with a splash of broth or water over medium-low heat until steaming throughout.
Common mistakes to avoid
- •Rinsing all the flavour away under running water without tasting the cabbage first
- •Simmering over high heat, which dries out the kraut and burns the Speck fat
- •Skipping caraway seeds, which aid digestion and are essential to the South Tyrolean flavour profile
Serving suggestions
Cooked Sauerkraut mit Speck?
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