Learn how to cook sauerkraut with beetroot and dates for a delicious, sweet result without refined sugars. It’s a perfect side dish for Christmas dinner or simply to be enjoyed on a regular weekday.
- Start with draining the sauerkraut and transfer it into a medium-sized pot or a saucepan.
- Then, wash and cube the beetroot. Chop the dates and remove the pits.
- Now, add all the remaining ingredients (beetroot, dates, the spice mix, caraway seeds, bay leaves, and water) to the sauerkraut and bring to boil.
- Lower the heat to medium and let simmer for an entire hour. Stir occasionally and check the water level. In case there’s too little, add some more boiling water.
- Finally, let cool from hot to warm before serving. In fact, it tastes the best when slightly warm.
- Optionally, sprinkle some horseradish powder on top.
Use additive-free raw sauerkraut.
Feel free to use other date varieties instead of Medjool dates. Measure the same weight, about 40 grams.
Instead on my Indian spice mix, you may use any preferred curry powder with similar ingredients i.e., caraway seeds, cumin, fennel seeds, mustard seeds, and coriander seeds.
Attention – this recipe is very high in sodium. So, bear this it in mind if this is something that you’re trying to avoid.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Method: Stovetop
- Serving Size: ¼ of the recipe
- Calories: 69 kcal
- Sodium: 835.45mg
- Fat: 0.2g
- Saturated Fat: 0.03g
- Carbohydrates: 14.7g
- Fiber: 4g
- Protein: 1g
Keywords: sauerkraut, vegan side dish