Stew sauerkraut

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Sauerkraut is sliced cabbage, which is preserved by the effects of various lactic acid bacteria. Sauerkraut tastes acidic. In Flanders a lot of choucroute is said, to the French bastion of the original Middle High German sūrkrūt. The modern German form is Sauerkraut (in the north and middle also called Sauerkohl).

Sauerkraut is often eaten as a stew in the Netherlands. Sauerkraut is known from the barrel, which is prepacked in most supermarkets and prepackaged sauerkraut from the factory. Most people find sauerkraut a typical winter vegetable. Some people love a slightly less sour taste and rinse the sauerkraut for use under the tap. In Germany, the sauerkraut is often eaten separately, often mixed with caraway seeds, with Kümmel.

Specification Description
Weight 0,6 Kg
Preparation Do not defrost!
Frozen without a lid in the microwave, 5 to 6 minutes depending on the power of your microwave, toss and then a few more minutes until the stew boils and thickens.
The times mentioned are averages. That is why we advise you to try out the exact preparation time.
Storage In the fridge for 48 hours
In the freezer at -18 ° C
shelf life of at least 3 months

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