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Rosemary Saffron Sauerkraut

Rosemary Saffron Sauerkraut

Cuisine German
Keyword Fall Recipe, Fall Side Dish, Rosemary Sauerkraut, Saffron Sauerkraut, Thanksgiving Recipes, Thanksgiving side dish
Prep Time 15 minutes
Cook Time 20 minutes
Bloom time: 30 minutes
Servings 6
Author Lora Wiley-Lennartz

Ingredients

  • 1/4 teaspoon saffron threads
  • Pinch each of sugar and salt
  • 2 tablespoons hot, not boiling water
  • I 14.5 oz can sauerkraut
  • 1 sweet onion
  • 2 tablespoons olive oil
  • 1/2 cup dry white wine.
  • Kosher salt and freshly ground pepper
  • 2-3 teaspoons sugar
  • 1 tablespoon chopped fresh rosemary plus more for garnish

Instructions

  1. Grind the saffron and pinches of sugar and salt in a mortar and pestle.
  2. Transfer to a small bowl and add the hot water.
  3. Let the saffron sit or bloom for 30 minutes.
  4. Drain the sauerkraut, squeezing as much water as you can out of it.
  5. Heat the oil in a skillet and add the onions.
  6. Sauté until transparent.
  7. Combine the sauerkraut with the onions.
  8. Mix in the wine, then the bloomed saffron.
  9. Season with sugar, salt, and pepper.
  10. Sprinkle the chopped rosemary on top and cook for another 3 minutes.
  11. Remove from heat, transfer to a serving dish.
  12. Garnish with extra rosemary and serve.