Kenji Morimoto’s recipes for fennel and cabbage sauerkraut and kraut and sausage stew A healthy, hearty slow-cooked sausage stew spiked with a homemade sauerkraut.
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 flavour!
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.
Put the cooked sausagemeat and caramelised 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).
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.
