YOU (South Africa) - - YOU LIFESTYLE -

Sauer­kraut is usu­ally fer­mented. This ver­sion might not be tra­di­tional but it’s laced with crispy ba­con – yummy! SERVES 4-6 PREPA­RA­TION: 10 MIN COOK­ING: 20-25 MIN 15ml (1T) but­ter 30ml (2T) oil 200g streaky ba­con 2 onions, sliced 1 small cab­bage or ½ large cab­bage, shred­ded 80ml (¹⁄₃c) white wine vine­gar 15ml (1T) white su­gar 2,5ml (½t) salt 2,5ml (½t) white pep­per TO SERVE hand­ful of fresh pars­ley, chopped (op­tional) a few raw cab­bage leaves le­mon wedges 1 Heat the but­ter and oil in a saucepan and fry the ba­con un­til crispy. Re­move from the saucepan and roughly chop half the ba­con – keep the rest for the gar­nish. Re­turn the chopped ba­con to the saucepan. 2 Add the onions and fry

gen­tly for 5 min­utes. 3 Add the cab­bage and stir-fry for 10 min­utes or un­til slightly wilted. Add the vine­gar and mix through. 4 Add the rest of the in­gre­di­ents to the cab­bage and stir-fry for an­other 5 min­utes. 5 To serve Mix in the pars­ley (if us­ing). Ar­range the cab­bage leaves around the edges of a serv­ing dish and spoon the mock sauer­kraut into the mid­dle. Gar­nish with the re­main­ing ba­con rash­ers and serve with le­mon wedges.

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