Potatoes Braised with Sauerkraut in a Cauldron

Cooking method

1. Step 1:

   

   How do you braise potatoes with sauerkraut in a cauldron? Get all your ingredients ready. Store-bought or homemade sauerkraut both work. Use whatever potatoes you like. Meat or vegetable broth is a great swap for the water.

2. Step 2:

   

   Peel the onion. Rinse it well and blot off the excess moisture with a paper towel. Cut it into small pieces. Set a skillet with vegetable oil over medium heat and get it good and hot. Add the chopped onion and fry, stirring, for 3 to 5 minutes.

3. Step 3:

   

   Squeeze the brine from the sauerkraut and add it to the fried onion. Stir and cook, stirring now and then, until softened. Cooking time is up to you — I like the cabbage with a bit of crunch, so I cook it about 10 to 15 minutes. If the sauerkraut is very sour, rinse it in cold water and squeeze it well.

4. Step 4:

   

   Peel the potatoes and rinse them well under running water. Cut them into large pieces and put them in the cauldron. Don't worry if you don't have one — a pot or a deep sauté pan works, ideally with a heavy bottom so the vegetables don't scorch while they braise. Pour in the boiling water.

5. Step 5:

   

   Spread the sauerkraut and onion on top and level it with a spoon. No need to stir.

6. Step 6:

   

   Season with ground pepper to taste, and add salt if needed — I skipped it, since the sauerkraut is plenty salty. For a brighter color, add a little turmeric if you like. Set over medium heat and cover. Once it comes to a boil, braise on low heat for about 10 minutes.

7. Step 7:

   

   Stir. Check whether any liquid is left and add more boiling water if needed. Braise until everything is tender. The time depends on the potato variety and how large you cut the pieces — I braised mine another 20 to 25 minutes, until the potatoes were soft.

8. Step 8:

   

   The potatoes braised with sauerkraut in the cauldron are ready.

9. Step 9:

   

   Enjoy!