The sauerkraut baked

Here is a method to prepare sauerkraut that at first sight may seem a bit unusual: in fact here the sauerkraut instead of being cooked slowly on the fire are passed directly into the oven; and left there until they are ready.

The first time I met this recipe I was, I confess, a little skeptical.
Today it can be said that you prepare them only like this!

With this cooking, the flavors blend together into one with a soft taste.

An ideal dish to garnish many dishes as well as to fill the classic würstel and sauerkraut sandwich!

Together with potatoes, turnips, spätzle or dumplings, it is a perfect complement not only for meat dishes such as kaiserfleisch, roast or braised but also with potatoes, mashed potatoes or cabbage or savoy cabbage rolls, for example sarmale.

Ingredients:

Preparation:

Preheat the oven to 200 °.
Pour the sauerkraut into a colander, collect the preserving liquid and reserve it.

Chop the onions and place them in butter in a pot suitable for the oven.
Turn on the heat and fry it, adding the sugar almost immediately;
cook for a few minutes until they begin to caramelize.

Add the smoked bacon, sauerkraut and bay leaf.

Salt and still continue cooking on the stove, stirring.
Toast the cumin in a non-stick pan without absolutely adding oil.
As soon he begins to release its aroma and jumping in the pan, pour over cabbage adding juniper berries and cloves.

Continue cooking for another couple of minutes, add the white wine and allow to evaporate.
At this point, complete by adding the previously reserved sauerkraut preservative liquid and put the pan in the oven at 200 °.

Cook for about an hour, stirring everything from time to time.

And here is the sauerkraut on the table: served with sausage and mustard and, if desired, also with the accompaniment of dumplings.

ADVICES AND NOTES:

• Clarified butter: traditional preparation involves lard; I find that the clarified butter replaces it very well eliminating that strong taste that characterizes the lard. I also tried them with good EVO oil: good.
• The quantities given can also be halved but, since these sauerkraut are excellent even if stored then frozen, we might as well prepare a fair amount and have them ready available! 
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• And for those who prefer i red sauerkraut, Here is a proposal (click , promising)
• Related articles: red cabbage, A sandwich for lunch ...