Capuzzi Garbi is Friulano for pickled cabbage, or Sauerkraut: Though you may associate sauerkraut with Germany, it's also common in a great swath that extends across Friuli Venezia Giulia and down into the Balkans. Here's a classic way of cooking sauerkraut.
Ingredients:
- 2 1/4 pounds (1 k) sauerkraut (commercially prepared will do)
- A heaping tablespoon rendered lard
- 1 tablespoon minced onion or 2 cloves garlic, minced, or both
- 1 tablespoon flour
- Salt and pepper
- A splash of white wine (optional)
Preparation:
Rinse the sauerkraut, squeeze out excess moisture, put it in a pot, and add just enough unsalted water to cover, and then simmer them for about 20 minutes. In another pot, sauté the onion or garlic and flour in the fat. When they have colored, drain the sauerkraut well and add it to the pot. Salt lightly, give a healthy grating of pepper, and simmer for a couple of hours, covered, stirring often and adding water as need be to keep the sauerkraut from drying out. When they're a pretty amber they're ready.
You can enjoy cooked sauerkraut as is, for example with a roast or stew, or use them to make jota, Trieste's signature soup.
You can enjoy cooked sauerkraut as is, for example with a roast or stew, or use them to make jota, Trieste's signature soup.
