I get really excited about Oktoberfest. Some of my happiest memories involve huge liter mugs of German beer, good friends and insanely loud fest tents in Munich. Even though I can’t drink beer anymore, I still try to attend as many local Ofest events as possible. While nothing compares to the original in beautiful München, I still have a great time dancing, chatting and having a few glasses of wine or cider. And of course eating….after all, if I’m going to be Polkaing and Chicken Dancing I need some fuel.
German food sometimes gets a bad rap as being unhealthy, heavy, and all about meat, meat, and more meat. But authentic German fare actual features a lot of vegetable dishes, and tends to reflect what is currently in season. At a true Oktoberfest you’ll often find grilled trout, smoked salmon and fruit and cheese plates, along with all of the giant pretzels and wursts.
And of course kraut. One of my favorite German foods is sauerkraut. If you are in the paleo/primal community then it is probably a favorite of yours too. We do love our fermented foods, don’t we? Even if you aren’t into eating like our ancestors, I really want you to give this recipe a try. It takes the ‘bite’ out of the kraut without destroying all those helpful little microbes that help the digestion. And fun fact, just as we are heading into the ‘indoor season’ and need to boost our immune systems, Sauerkraut is packed full of Vitamin C. So eat up!
You may be asking why this recipe is called WeinKraut…pretty simple…it is Sauerkraut cooked with wine. My version also includes chopped apples and caraway seeds (because I’m 1/4 Polish and that’s how I roll). The potato acts as a thickener and adds even more Vitamin C. Honestly it couldn’t be easier…it’s barely a recipe. And it’s delicious warm, cold, or even room temperature.
16 oz fresh sauerkraut found in the refrigerated section of the grocery store (or homemade)
1 tart apple, diced small
1 small potato, grated
1/2 tablespoon Caraway Seeds
3/4 cup dry white wine ( I used a dry Reisling, but an unoaked Chardonnay would work)
In a 2 quart saucepan, mix all the ingredients together and gently heat until the apples are tender but not falling apart.
Serve with grilled chicken, roast pork, sausages, schnitzels…whatever you like!
Let me know in the comments how you liked this…I bet you’ll be just as hooked as I am.