Sauerkraut cooked with mushrooms

Sauerkraut with mushrooms is a must-have dish on the Christmas table in my home. My mother makes this cabbage every Christmas. Usually, she makes a bigger quantity of it, so that we can enjoy its taste for a few days.

To prepare sauerkraut with mushrooms, you will need sauerkraut, dried forest mushrooms, a little onion and spices. I always cook the mushrooms and the cabbage separately and only combine them when the cabbage and mushrooms are already soft.

I recommend this sauerkraut to be served on Christmas Eve dinner. It tastes good when served with meat such as pork chops or roasted pork neck.

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Ingredients for sauerkraut with mushrooms.

• 20 g dry forest mushrooms e.g. boletus
• 500 g sauerkraut (juice squeezed out)
• 200 ml cold water + additional water for cooking the sauerkraut
• 80 g white onion
• 1 tablespoon of clarified butter or oil
• 2 bay leaves
• 2 berries of allspice
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper

How to make sauerkraut with mushrooms.

Pour cold water over the mushrooms (200 ml) and set them aside for at least 5-6 hours to soak. After that, put the soaked mushrooms into a pot, along with the water in which they were soaking in, and cook them until soft. Depending on the type of mushrooms used, it may take up to an hour.

If the sauerkraut is very intense, rinse it in cold water then squeeze the water out. Put butter on a large frying pan or in a pot and add finely chopped onion. Fry for 5 minutes over a medium heat, then add the cabbage. Continue frying for 2-3 minutes, then add the bay leaves and allspice and the water in which the mushrooms were boiling, plus additional water (in total there should be about 180 ml of liquid). Cover the pot with a lid and simmer the cabbage over a low heat until soft. At the end of cooking, add salt, pepper and soft mushrooms.

Good to know when making sauerkraut with forest mushrooms.

I cooked the mushrooms over a low heat for 30 minutes. I used dried porcini mushrooms.

I simmered the sauerkraut for exactly one hour.

If the sauerkraut you use is not very sour, do not rinse it with water. If the cabbage pieces are quite large, it is worth to chopping them with a knife.

The sauerkraut I used was pickled with carrots and caraway seeds, so I didn’t add cumin when cooking the cabbage. If you want, you can add a pinch of cumin, but it is not a must.

Do you like dishes made with sauerkraut? If so, try our recipe for Shortcrust pastry with sauerkraut.