Everyday meals

Kislo zelje (sauerkraut)

Slovenian sauerkraut: white cabbage fermented with salt and caraway seeds, crunchy and tangy. It is served hot as a side to smoked meats or sausages, especially in winter.

1 h 10
4 servings
Medium
Budget-friendly
🇸🇮 Slovenia

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Ingredients

Spices & seasoning

Black pepper
1 Bay leaf

Optional extras

1 tbsp Sugar

Nutrition facts

186 kcal per serving

Protein: 10.2 g
Carbohydrates: 10.8 g
of which sugars: 8.5 g
Fat: 8.6 g
of which saturated fat: 1.1 g
Fiber: 12.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Remove the outer leaves of the cabbage, quarter it, cut out the core and slice it finely.
Put the cabbage in a large bowl, sprinkle with salt and massage it vigorously by hand for 5 minutes until it releases its juice.
Pack the cabbage into a glass or stoneware crock, add the caraway seeds, cover and let it ferment for 2 to 3 weeks in a cool place, pressing it down from time to time.
To serve, sweat the sliced onion in the oil, add the drained sauerkraut with a glass of water, the bay leaf and the pepper, cover and simmer for 40 minutes, then sprinkle with flour at the end of cooking to thicken.