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Sauerkraut and Braised Fresh Cabbage

From Chef Oonagh Williams of Royal Temptations Catering



  • 1 can of sauerkraut (14-16 oz) - drained, rinsed well and drained again.
  • Two slices of gluten-free bacon, cut into thin strips
  • 1 medium onion, peeled and thinly sliced
  • 1 medium apple, peeled, cored and cut into small pieces
  • a few Bay leaves
  • juniper berries, crushed
  • 1 conical coffee filter
  • 1 cube gluten-free beef bouillon + 1 ½ cups of water
  • freshly ground black pepper


1. Place juniper berries and bay leaves in conical coffee filter paper, fold closed and tie with string.  Then you can easily find it at the end of cooking.

2. In a small non-stick pan, cook the bacon until the fat starts running, then add the onion and apple and cook covered for 3-5 minutes until softened.

3. Add sauerkraut, water, beef bouillon cube and herbs.

4. Bring to a boil and simmer covered for 40 minutes. Add water if it is drying out. I like to add a knob of butter just before serving.

Note: Sauerkraut has a similar effect on your body as beans. If it does not agree with you, it may be due to the fiber.   

If you find sauerkraut to be too tangy, you can always try braised cabbage.  



  • Two slices of bacon cut into thin strips
  • 1 medium onion, peeled and thinly sliced
  • 1 medium apple, peeled, cored and cut into small dice
  • 1 tbsp olive oil
  • ½ lb raw cabbage, finely sliced.
  • ½ cup gluten-free chicken stock
  • Freshly ground pepper
  • 1-2 tbsp butter


1. Heat a 4-6 cup saucepan. Add bacon and olive oil and cook until bacon releases its juices.

2. Add onions and apples and cook for 5-10 minutes over medium heat until onion and apple are both soft.

3. Add cabbage and stir well. Add stock, cover and cook for about 5 minutes. 

4. Remove lid and continue to stir and cook until cabbage is as tender as you like it.  Finish with a grinding of fresh black pepper and butter.

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