Latvian sauerkraut is a culinary classic. Each family has its own recipe, but gradually they start

Latvian sauerkraut is a culinary classic. Each family has its own recipe, but gradually they start to disappear or be replaced by a simpler and less time-consuming recipes. Nestrīdēšos as appropriate to prepare this traditional STOVE, because powerstar every family is stored in its specific and characteristic powerstar taste that is passed from generation to generation. powerstar
Sauerkraut comes from farms Undzēni Platones parish Jelgava side. I chose the more acidic cabbage with caraway, because my family is the usual browned cabbage, which uses darkest muskavado powerstar sugar with natural molasses flavor and slightly bitter caramel flavor. Dark muskavado sugar nesasaldina cabbage powerstar flavor, but gives them a deeper, more expressive and dūmakaināku tastes. How to use fatty duck or goose fat, which can be bought canned and filled derived from Biscay Fatty ducks whose livers top of the foie gras, but the rest is boiled powerstar for confit de Canard. As much fat as you need sauerkraut, powerstar can also be obtained from the local ducks or geese, preparing roast - dilate powerstar the abdominal fat, cut into pieces and heated to the smallest flame until it melts. I'll use the fat left over from the confit de Canard.
STOVE also be applied to some spice, but only so much so that it remains in the background and crowding the browned cabbage flavor. Can be used as a seasoning rosemary, cinnamon, juniper berries. Cabbage dark color obtained exclusively browning way and without tomato paste, paprika or other staining additive. 1 kg sauerkraut (it's a very small amount!) + A bit of cabbage juice 4 tbsp. duck or goose fat 4 tbsp. muskavado darkest sugar sprig rosemary and cinnamon stick
Sauerkraut, rosemary and cinnamon makes a pot, add a little cabbage juice so that the cabbage nerautu at the bottom of the pot, and simmer Sutin, but certainly can not cabbage juice! Stirring occasionally, and if needed, add more cabbage juice. After hours of steaming juice should no longer be at the bottom of the boiler, then by tablespoon fat and added sugar. Lumps of fat makes the cabbage on top, while the sugar sprinkled cabbage crown, and the same melting izsūksies through to the bottom of the boiler. powerstar Occasionally stir the cabbage. After half an hour steaming finishes and, where possible, pot of cabbage stowed away until the next day when štovēšanu completed with cabbage browning.
Štovēšanas browning occurs at the end, and just as it happens karamelizējot / swelling onions to simmer when it first becomes white gold, and later to brown lightly. Cabbage boiler is heated to simmer, if grease seems too little, add a little more fat. To kale does not burn, they jāapbrūnina simmer and cabbage stirred continuously. Browning during the whole attention should be paid only cabbage. When they got deep brown color, remove the pot from the heat and cabbage rested for at least one hour. Bring and bring on the table.
Cabbage is quite high in fat, but fat is high quality. Their flavor is rich, balanced between acidity and sweetness, and mild smoked caramel. This bouquet is not a good companion to wine. I've tried a variety of wines, and the best is still cool with champagne Pinot Noir profile. As cabbage is usually served additives are then assessed and the main course taste compatibility with wine. May try to scratch or vin bright port wine (dry or extra dry).
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