Pressure-Cooked Sauerkraut with Assorted Meats

Ingredients

Estimated total cost: €23.58 · €5.89/serving

• 1 lb. artisanal smoked slab bacon, sliced into 4 thick pieces"Est. price €8.50–€14.00
• "2 Tbsp. premium extra-virgin olive oil or rendered goose or duck fat"Est. price €0.30–€0.60
• "1/2 head of delicate savoy cabbage, thinly shredded"Est. price €0.60–€1.20
• "2 sweet yellow onions, thinly sliced (soak in cold water for extra crispness)"Est. price €0.40–€0.80
• "4 plump garlic cloves, finely chopped (crush with knife blade to release oils)"Est. price €0.10–€0.20
• "1 lb. tangy sauerkraut, thoroughly drained"Est. price €2.00–€4.00
• "2 tsp. aromatic dried juniper berries (optional)"Est. price €0.25–€0.50
• "1 tsp. fragrant caraway seeds"Est. price €0.08–€0.15
• "1 1/2 tsp. hand-harvested kosher salt, divided"Est. price €0.03–€0.06
• "1/2 tsp. freshly ground black pepper"Est. price €0.02–€0.04

Steps

1. 1

   In the cooker insert, combine the bacon and oil before selecting the “Sauté” function. Cook the bacon, turning it occasionally, until the pieces turn golden brown and release some fat, which takes approximately 10 minutes. Once done, transfer the crispy bacon to a plate and set it aside for later use.

2. 2

   Place the cabbage, onions, and garlic in the cooking pot and mix well to ensure they are evenly coated. Next, add sauerkraut, potatoes, juniper berries (if preferred), and caraway seeds. Season the mixture with 1/2 tsp of salt and 1/2 tsp of pepper, then stir everything together until thoroughly combined.

3. 3

   Place bay leaves into the mixture and press bacon down gently. Arrange the ribs on top and season with 1 tsp of salt. Using a fork, pierce each sausage in a few spots before placing them over the ribs. Pour in the wine carefully. Secure the lid, ensuring that the steam release valve is correctly positioned. Choose the "Manual" setting and set it to cook for 13 minutes under high pressure.

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• Cultural note

  This dish has German origins, showcasing traditional ingredients like sauerkraut, pork ribs, and caraway seeds commonly found in German cuisine. The use of sauerkraut and mustard reflects the influence of Eastern European culinary traditions on German cooking.

• Seasonal note

  This dish is ideal for colder months due to its hearty and warming ingredients like bacon, sauerkraut, and potatoes. It can be enjoyed during fall and winter when these ingredients are in season.

• Health note

  Pressure-Cooked Sauerkraut with Assorted Meats is a high-protein dish that can provide energy and satiety. However, it is high in calories, fat, and sodium, which may not be suitable for individuals on a low-calorie or low-sodium diet. It contains Vitamin A and C for immune support, but it is also high in saturated fat…