Imagine my joy when Sauerkraut in a jar first appeared in UK supermarkets a few year’s ago. I believe Germans in general, and former East Germans in particular, have a thing for all things pickled. I was reminded of that during a recent trip back to the Fatherland, when during a quick run to the local supermarket I found myself in an aisle – approx. 15m long, with 2m high shelves either side – full of anything you could ever possibly want to pickle.
Sauerkraut with meatballs and mash is one of my favourite dishes featuring the finely cut and fermented white cabbage, and it is surprisingly easy to make.
INGREDIENTS (6-8 portions)
|1 jar Sauerkraut (~600g)10g butter1tbs oil
|1kg mince meat1 onion3 eggs
½ -1 cup of milk
- Peel the potatoes and cut into small cubes and bring to boil in 1.5l-2l of salty water.
- Heat oil and butter in a pot on medium, add lardon and fry until it released its fat & juices. Now add Sauerkraut and top up with water until almost covered. Cover the pot and let simmer for 10-15min.
- In a bowl mix the mince meat, with eggs, finely chopped onion, breadcrumbs and plenty of salt and pepper. The aim is to have ‘meat dough’ that is sticky and doesn’t crumble apart. Form the meaty mass into balls of around 100-150g, depending on your preference.
- Time to check back on the sauerkraut, which should cooked softly by now. Use a finer grater and start grating the potato into the sauerkraut. Stir firmly and check consistency of the ‘sauerkraut juice’, ideally you are looking to create a thick consistency; grate more of the potato if needed.
- The potatoes should be soft now, drain and return to the pot. Heat the milk an butter in the microwave for about 30-60sec and add to the cooked potatoes. Then mash away. I personally prefer my potato mash silky with large chunks in it, depending on your preference add more or less milk and mash more or less. Once mashed, cover and wrap in towel(s).
- Heat oil in a frying pan on maximum heat and fry the meatballs.
- Once they are done, start dishing up and serve with Dijon mustard and a cold beer.