This comforting stew features a tangy, homemade sauerkraut that packs a punch of flavor. It's a simple, slow-cooker recipe that's perfect for busy weeknights and freezes well for future meals. Customize it with your favorite vegetables and sausage.
I'm craving easy, wholesome dishes that don't compromise on flavor, and if time does the heavy lifting, so much the better. Enter my fennel and cabbage kraut sausage stew , a slow-cooker recipe that is truly as simple as throwing a handful of ingredients (with minimal prep) into a pot. The depth of flavor comes from the deliciously tangy ferment, and it's delicious garnished with soured cream and your favorite chili oil. Warm, nourishing and, best of all, it freezes well, too.
To scale up this recipe (which you'll most likely want to do, because I guarantee you'll get through it quickly), simply follow the percentage of salt to the total weight of vegetables. \Thinly slice the vegetables with a knife or mandoline, then put them in a large bowl; feel free to use the core of the cabbage, too, but make sure it's cut uniformly, so everything ferments at a similar pace. Add 17g salt to the bowl and massage the mixture for five to 10 minutes, using a fair amount of pressure to optimize the brine. If you don't see much brine in the bottom of the bowl, continue massaging and a pool of brine should eventually appear. Sprinkle over the caraway and fennel seeds, and mix again thoroughly. Decant the kraut mix into a sterilized one-liter jar, packing it down to ensure there are no air pockets and so the brine gathers on top of the vegetables. Use a food-safe fermentation weight to ensure everything is held below the brine, then seal the jar and leave to ferment at room temperature and out of direct sunlight for two to five weeks. At the two-week mark, start tasting the sauerkraut and, once you're pleased with its flavor and tang, move the jar to the fridge. \This stew is customizable: use plant-based sausage, change up the beans or throw in other vegetables – if you do, just remember to adjust the cooking time accordingly. Heat the olive oil in a pan on a medium heat, then fry the crumbled sausagemeat for five to seven minutes, until it's cooked through and browning; use a metal spatula to scrape up any residual bits (these equal flavor!), then transfer to a bowl. In the same pan, cook the diced onion in the residual oil with a half-teaspoon of salt, stirring regularly, for five to seven minutes, until slightly caramelized. Put the cooked sausagemeat and caramelized onions in a slow cooker, add the cannellini beans, sauerkraut and chicken stock, and cook on low for six hours (or high for three hours). Stir in the cavolo nero until it wilts in the residual heat, then season to taste and serve with a few dollops of soured cream and your favorite chili oil
Sauerkraut Slow Cooker Sausage Stew Cabbage Fennel Vegetarian Easy Recipe
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