Sauerkraut Coleslaw

Hello Dear Reader,

You will all know by now how much I love Nigella, her recipes are always spot on, in my eyes. I took her latest book "At My Table" away with me last week while in the Bunya Mountains and read it from cover to cover, again. I love the way she writes, like she is sitting next to you talking you through the idea and method of the recipe at hand.

What a simply splendid idea this is, making a coleslaw out of sauerkraut, which I already love, you give the sauerkraut (bought or homemade) some love with crisp apple, caraway seeds and some spice, add a little oil and you're done. I fiddled with the original recipe by adding some cloudy apple juice, just to balance the slight sourness of the sauerkraut but everything else is the same. Oh and I doubled the recipe too, so you can, of course, easily halve the quantities. This amount was enough for 3 people plus 2 lunches the next day.

I served it with some slow cooked, hickory marinated, pork spareribs, we bought on the way home from Bunya Mountains at a butcher shop in Yarraman. This classic old butcher shop, called
Frohlies Meats stands alone on the corner of town, with a great selection of meats and wonderful service. We also bought 2 dozen sausages, one pork variety and other one lamb. We cooked the pork sausages while the charcoal BBQ was still hot on Monday evening after cooking the spareribs, ready for dinner last night, I just warmed them through gently, yesterday afternoon.

Now on with this great little recipe.

Ingredients for Sauerkraut Coleslaw, clockwise from centre top-300 grams of sauerkraut (final weight) after you have squeezed all of the brine out of it and left it to drain for about 10 minutes, a good grind of salt and pepper, 1 crisp apple, cut into matchsticks, 2 tablespoons finely chopped dill, 2 tablespoons or more to taste of cloudy apple juice, 1 teaspoon caraway seeds, 1/2 teaspoon allspice,  a pinch of ground clove and 1 tablespoon oil of choice (I use rice bran oil for everything) but Nigella used Extra Virgin Olive oil 

Add all ingredients to a large bowl, pour over oil and apple juice and give it a really good mix, making sure all the sauerkraut has separated and the apple well mixed through

Let sit for 30 minutes or longer if you have time for the flavours to mingle. It is actually better the next day and you will find that the apples do no discolour so it still looks presentable the next day.

Simply wonderful, it is tangy, a little sweet and really interesting with the different textures of the cabbage and crisp apple. Give it a whirl.

So, tell me, are like wise smitten by Nigella? What is your fav Nigella recipe?

Have a lovely day,

💗Fi

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