Sauerkraut they are a typical side dish of Northern European countries, where they are served accompanied by tasty stewed pork or sausage meats. Their acidulous taste in fact goes well with the flavor and fatness of pork. On the market there are precooked, almost always white, made with cabbage. It is more difficult to find those made with red cabbage, which are easily prepared at home. The red cabbage then, compared to the white or green, It has a more delicate and sweet taste, and is excellent accompanied also to poultry or roasts.

The properties of the red cabbage

Round and compact like the green or white one, the red cabbage is also part of the Cruciferous family. With large leaves and well attached to the central rib, it is rich in vitamins, especially C and group B, as well as mineral salts including phosphorus, potassium and iron. It has a sweeter taste than other cabbage, and for this it goes very well also to pears and apples, as well as vinegar, to prepare the famous red sauerkraut.

Here is the recipe for preparing red sauerkraut.

Ingredients
1 red cabbage
1 medium onion
1 tablespoon of brown sugar
salt
1/2 glass of vinegar
1 glass of red wine
3 tablespoons of extra virgin olive oil

Preparation
Divide the red cabbage in half and then with a very sharp knife cut it into thin slices. Put it in a large bowl, put together a spoonful of brown sugar, a pinch of salt and a half glass of red vinegar. Let the vegetables rest one night, stirring well. The next day, in a pan put three tablespoons of extra virgin olive oil, a golden onion cut into slices, and let it brown for a few minutes. Meanwhile, drain the cabbage from vinegar, add it to the onion, add a glass of red wine, stir, cover and cook over low heat for an hour. Check from time to time that the liquid does not dry. In that case, add a few tablespoons of water. When they are soft, turn off and serve with meat or a wurstel dish, for an informal dinner with friends.