What is Paradise Kraut?
Paradise Kraut, or “Paradeiskraut,” is an Austrian sauerkraut dish that incorporates tomatoes (“Paradeiser” in Austrian German). This dish combines the tangy flavor of sauerkraut with the sweetness and acidity of tomatoes. Consequently creating a unique and flavorful side dish.
Sauerkraut is cooked with onions, tomatoes, and a variety of spices. The addition of tomatoes gives the sauerkraut a reddish hue and a distinctive taste. This sets it apart from traditional sauerkraut. It’s a beloved dish in Austrian cuisine, appreciated for its balance of flavors and versatility.
Why use lard?
Lard, rendered pork fat, adds a unique richness and depth to dishes. It has a distinct, slightly porky flavor that enhances the overall taste of the food, including this Paradise Kraut dish. Here are key ways lard influences flavor:
Savory Depth: Lard imparts a savory, umami quality that enhances the taste of meats, vegetables, and baked goods.
Richness: The high-fat content adds a luxurious mouthfeel and a sense of indulgence to dishes.
Browning: Lard has a high smoke point. Consequently, this makes it excellent for frying and sautéing. Furthermore, it helps achieve a beautiful golden-brown crust and caramelization. Also, adds a slight sweetness and complex flavor to the food.
Tenderness: In baking, lard contributes to the tenderness of pastries and biscuits, creating a flaky texture while adding a subtle savory note.
Overall, lard elevates the flavor profile of both savory and sweet dishes.
Secondly, a bit of white granulated sugar and ordinary white vinegar add a sweet and sour flavor and the dish is spiced with whole caraway seeds.
Paradise Kraut
Ingredients
- 2 medium onions sliced
- 2 tablespoons lard or vegetable shortening
- 1 tablespoon white granulated sugar
- 1 medium white cabbage shredded
- 1 teaspoon salt
- 1/2 teaspoon caraway seeds
- 2 tablespoons white vinegar
- 1/2 cup water
- 3 large tomatoes peeled* and chopped
- 1 tablespoon all-purpose flour
Instructions
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In a large saucepan over medium-high heat, melt the lard.
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Add the onions to the melted lard and sauté until golden and soft.
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Sprinkle the tablespoon of white granulated sugar evenly over the onions.
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Add the shredded white cabbage, salt, caraway seeds, white vinegar, and water. Stir everything together to make sure it is evenly combined.
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Cover the saucepan and simmer the mixture for 30 minutes.
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Add the peeled tomatoes.
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Once again, cover the pan and simmer for another 15 minutes.
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Remove 3 tablespoons of the liquid from the pan and add to a small bowl.
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Whisk the all-purpose flour into the hot liquid to make a paste. Stir the flour paste into the cabbage and tomato mixture.
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Cook the mixture uncovered for another few minutes, stirring constantly until the mixture thickens.
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Transfer to a serving bowl and serve.
Recipe Notes
*To peel tomatoes: Boil water in a pot big enough to fit all the tomatoes. Once the water has boiled, drop the tomatoes in the water for 30 seconds. Use a slotted spoon to quickly remove the tomatoes from the boiling water, transfer the tomatoes to the kitchen sink and briefly run cold water over each of them. When the tomatoes are cool enough to handle, use your fingers to gently strip the skins away from the flesh.
Like this recipe? Also, check out some of these others:
SPICED HONEY SAUERKRAUT
CARAMELIZED PEACH THYME CAKE
CREAMY PEAR PARSNIP SOUP
