Simple Sauerkraut

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Sauerkraut, which literally translates as 'sour herb', is widespread as a dish in Europe, including France where it's called 'choucroute'.

This is my quick and easy version which comes from the Alsace.

First a plea: please do not boil the cabbage. This sauerkraut recipe calls for it to simmer, which is how it should be.

To serve four people you will need half a medium sized white cabbage - say about 1 kg in weight (2lb 4oz). Cut out and discard the hard core, which can be used for soup or roasted with potatoes. Then shred the cabbage as finely as possible.

This shredding can be done with a knife, which is my favorite, or by using a mandoline which is quicker and, for most people, a whole lot easier.

Bring a pot of salted water, large enough to hold all the cabbage, to simmering point and add the cabbage. Cook at this temperature for 10 minutes and drain well. The cabbage should still be quite firm and crunchy.

Assemble the following:

• About 1 tbsp of butter - more rather than less
• 200 ml white wine - preferably Riesling, but any dry white will work
• 1 tbsp white wine vinegar
• Some caraway seeds - 2 or 3 pinches are enough
• A skillet or wide saucepan which has a well fitting lid.

Melt the butter in a skillet, add the wine and bring to the boil. Add the cooked cabbage and toss it in the wine/butter mix until it is thoroughly coated.

Now cover and cook on a gentle heat for a further 10 minutes. Take off the lid, add the vinegar and caraway seeds, mix well, and cook uncovered for a further minute while tossing. If you're not confident about doing this, use a pair of kitchen tongs to lift and drop the mix instead.

That's it. Serve it with meat, fish or cold in a salad.

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