I’m craving simple, healthful dishes that don’t compromise on flavour, and if time does the heavy lifting, a lot the higher. Enter my fennel and cabbage kraut sausage stew, a slow-cooker recipe that’s really so simple as throwing a handful of substances (with minimal prep) right into a pot. The depth of flavour comes from the deliciously tangy ferment, and it’s scrumptious garnished with soured cream and your favorite chilli oil. Heat, nourishing and, better of all, it freezes nicely, too.
Fennel and cabbage sauerkraut
To scale up this recipe (which you’ll probably wish to do, as a result of I assure you’ll get by it rapidly), merely observe the share of salt to the entire weight of greens.
Prep 15 min
Ferment 2-5 weeks
Makes 1-litre jar
300g fennel
550g white cabbage
17g salt (or 2% of the entire weight of the fennel and cabbage)
½ tbsp caraway seeds
½ tbsp fennel seeds
Thinly slice the greens with a knife or mandoline, then put them in a big bowl; be happy to make use of the core of the cabbage, too, however be certain that it’s lower uniformly, so the whole lot ferments at an identical tempo.
Add 17g salt to the bowl and therapeutic massage the combination for 5 to 10 minutes, utilizing a good quantity of stress to optimise the brine. When you don’t see a lot brine within the backside of the bowl, proceed massaging and a pool of brine ought to ultimately seem. Sprinkle over the caraway and fennel seeds, and blend once more totally.
Decant the kraut combine right into a sterilised one-litre jar, packing it down to make sure there are not any air pockets and so the brine gathers on high of the greens. Use a food-safe fermentation weight to make sure the whole lot is held under the brine, then seal the jar and go away to ferment at room temperature and out of direct daylight for 2 to 5 weeks. On the two-week mark, begin tasting the sauerkraut and, when you’re happy with its flavour and tang, transfer the jar to the fridge.
Fennel and cabbage kraut sausage stew with soured cream and chilli oil
This stew is customisable: use plant-based sausage, change up the beans or throw in different greens – in case you do, simply keep in mind to regulate the cooking time accordingly.
Prep 20 min
Prepare dinner 3-6 hr
Serves 4-6
2 tbsp olive oil
400g sausage, pores and skin eliminated and meat crumbled
2 white onions, peeled and finely diced (about 300g)
Salt and black pepper
2 400g tins cannellini beans, drained
500g fennel and cabbage sauerkraut, not drained (see recipe above)
1½ litres rooster inventory
200g cavolo nero, leaves stripped and torn into massive, bite-sized items
To serve
Soured cream, or creme fraiche or greek yoghurt
Chilli oil
Warmth the olive oil in a pan on a medium warmth, then fry the crumbled sausagemeat for 5 to seven minutes, till it’s cooked by and browning; use a metallic spatula to scrape up any residual bits (these equal flavour!), then switch to a bowl.
In the identical pan, prepare dinner the diced onion within the residual oil with a half-teaspoon of salt, stirring commonly, for 5 to seven minutes, till barely caramelised.
Put the cooked sausagemeat and caramelised onions in a sluggish cooker, add the cannellini beans, sauerkraut and rooster inventory, and prepare dinner on low for six hours (or excessive for 3 hours).
Stir within the cavolo nero till it wilts within the residual warmth, then season to style and serve with a couple of dollops of soured cream and your favorite chilli oil.
-
Kenji Morimoto’s e book, Ferment: Easy Ferments and Pickles, and Tips on how to Eat Them, might be revealed by Pan Macmillan in April
Supply hyperlink
