Sauerkraut stewed with juniper

Sauerkraut stewed with juniper

Kapusta kiszona gotowana z jalowcem

By
From
Borsch, Vodka and Tears
Serves
4
Photographer
Bonnie Savage

Juniper is something of an esoteric spice in Australian kitchens, but its aroma is well known to those of us who partake of gin. The first time you see the little purple–black berries they seem strange and exotic, but one sniff fills you with a kind of dipsomaniacal comfort. You can pound the berries using a mortar and pestle, but I like to leave them whole as the little ‘gin’ explosion that occasionally punctuates the dish is quite delightful and provides a textural and flavoursome contrast. This dish can be made into a satisfying main by adding cooked vegetables, or served as a side dish with roast duck.

Ingredients

Quantity Ingredient
1 tablespoon vegetable oil
1 onion, finely diced
1 teaspoon dried marjoram
1 thyme sprig
10 juniper berries
2 garlic cloves, finely chopped
225g sauerkraut, drained and lightly chopped
50g butter

Method

  1. Heat the oil in a saucepan over medium–high heat. Add the onion and cook until it softens, stirring frequently. Add the marjoram, thyme, juniper berries and garlic and cook for a further few minutes, or until the onion just starts to colour. Stir in the sauerkraut and continue cooking, stirring often, for about 5 minutes.
  2. Add 125 ml water to the pan, reduce the heat to medium, and cook for 10 minutes, stirring occasionally until most of the water has evaporated. Add the butter and stir until it has melted, then season with salt, pepper and the reserved sauerkraut liquid as needed — the end result should have a richness that offsets the sourness of the sauerkraut, you may need a little sugar to create a really good sweet–sour balance.
Tags:
Polish
Poland
European
restaurant
bar
Borsch
Vodka and Tears
Vodka
Tears
Melbourne
Benny
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