Polish Sauerkraut Braised with Onion and Caraway

What you need

• 500 g (1 lb) sauerkraut, drained
• 300 ml (1 1/4 cups) hot water, plus a splash more if the pan dries
• 3 tbsp sunflower oil
• 2 onions, medium, finely chopped
• 1 tsp caraway seeds
• 2 bay leaves
• 3 allspice berries
• 5 black peppercorns
• 1 tbsp flour
• salt, to taste
• ground black pepper, to taste
• 1 pinch sugar, optional, only if the sauerkraut is too sharp

Method

Restated from the original video

1. 1

   Taste the sauerkraut. If it is very sour, rinse it under cold water and squeeze it dry.

2. 2

   Chop the sauerkraut roughly so the strands are short.

3. 3

   Put it in a deep skillet with 1 tbsp of the oil, the hot water, caraway, bay leaves, allspice and peppercorns.

4. 4

   Cover and simmer on low heat until the sauerkraut is soft, 40-50 min. Stir now and then and add a splash of water if the pan runs dry.

5. 5

   Meanwhile, heat the remaining 2 tbsp oil in a frying pan over medium heat. Cook the onions until golden, 8-10 min.

6. 6

   Sprinkle the flour over the onions and stir for 1 min. Pour in 100 ml (1/2 cup) water, stirring, until the sauce thickens, 1-2 min.

7. 7

   Stir the onion mixture into the sauerkraut and cook uncovered for 5-10 min, until most of the liquid is gone.

8. 8

   Remove the bay leaves. Season with salt and pepper, and stir in a little sugar if the sauerkraut still tastes sharp. Serve hot.

Imported from polonist.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.