Caramelized sauerkraut with prunes, herbs & honey
Sweet sauces
German cuisine
When I was little, I hated sauerkraut; eating it was absolute punishment. Unfortunately, my family made a lot of it, especially during the long winters when fresh fruits and vegetables were not available. Every time I made a face at the sauerkraut, my dad would tell the story of Admiral Nelson and how he used to carry sauerkraut on his ships to fight scurvy. Then, over the years, I warmed up to it. In my mind, sauerkraut evokes the flavors of something sweet to fight its sometimes harsh acidity. It calls for herbs and garlic. A touch of caramel from long baking in the oven. When I feel really indulgent, it calls for bacon. And that is how I arrived at this dish. (I did not include bacon in the recipe below, but it can be a great addition.) <br /> <br />Note that the sauerkraut needs to sit in the refrigerator for 1 to 2 days before serving, so do plan ahead.
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