Winter side dish to spice up your roast
Sauerkraut is winter, and winter is sauerkraut. Add a little dry-cured ham and onions, warm them up and your main will be blessed.
You will need:
400 g sauerkraut
50 g jamón (Spanish ham), free from additives
2 medium red onions
1 tbsp homemade lard
1/2 cup bone broth or use a splash of water, to make it moist
3 or 4 spring onions
freshly ground black pepper, to taste (omit for AIP)
1. In a large pan or pot melt the lard, add the thinly sliced red onions. Cook on low heat until softened, it needs a few minutes only.
Tip: You can take it out to preserve the colour or you can leave it in to cook with the rest of the ingredients.
2. Add the jamón slices to the pan and gently fry to release the fats from them.
3. Gently squeeze out the juice of the sauerkraut (save it for your bone broth to serve with). Chop it up if you like, if you do not want long cabbage strings in your side dish. Add to the ham (and onion).
4. Gently toss them together, add the bone broth, cover with a lid and gently cook on low heat for 30 to 35 mins.
5. Add the sliced spring onions, season with freshly ground black pepper, add back the soft onions if you have taken them out. Gently mix them up, and serve with roasted meat while it is still warm. Enjoy!
[i] Jamón Ibérico (Unearthed) Ingredients: Ibérico pork, salt.
[i] For more GAPS recipe ideas please visit my GAPS recipes selection.