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Alsatian sauerkraut with flair

Sauerkraut caramelized in butter, brown sugar, and Savora mustard to golden-yellow perfection, deglazed with a splash of white wine.

Topped with creamy goat cheese, honey, and peach, and as a finale: grilled grapes and crispy pretzel balls.

What is a main course without a side dish that shines? Exactly, incomplete. Give side dishes their well-deserved moment in the spotlight.

Ingredients

100gButter
White wine
100gbrown sugar
2Savora mustard
500gSauerkraut (plain)

400gBlue grapes (seedless)
20gMaple syrup
20gRaspberry vinegar
Olive oil
1Garlic puree
Pepper and salt

Goat cheese
Honey
Peach (canned)
Pretzel balls

Preparation

  1. Rinse the sauerkraut well.
  2. Heat the butter with the sugar and let the sugar caramelize lightly.
  3. Add the mustard and briefly fry.
  4. Then add the sauerkraut and mix everything well while frying.
  5. Deglaze with a splash of white wine.
  6. Lower the heat, let it simmer briefly, and serve.

  1. Mix all the ingredients well together in a bowl.
  2. Then grill in a grill pan until the grapes are warm and lightly caramelized.

  1. Spoon the sauerkraut into an oven dish.
  2. Scatter pieces of goat cheese over it.
  3. Cut the peach (from a can) into cubes and distribute them over the sauerkraut.
  4. Drizzle with some honey and bake in the oven at 180°C until everything is warm and the cheese is nicely melted.
  5. Garnish with the warm grapes and crispy pretzel balls.