Sauerkraut. It can conjure up all sorts of unpleasant images and aromas which is such a pity, because beautifully made sauerkraut is both a tasty and healthy way of enjoying an affordable and readily available vegetable called cabbage. Plus, as cabbage in a fermented form, sauerkraut is also THE most groovy item on cafe menus in Australia’s major cities.  

I had an sudden craving for this dish, but alas I do not have vats of cabbages bobbing about in my garage quietly fermenting. Neither did I have any more jars or cans of commercially fermented cabbage in my pantry. So I improvised and came up with this speedy version which really hit the spot. I encourage you to try it, either as a side dish or stand alone mid-week meal. You can team this with crusty, warmed through bread or a couple of boiled baby chat potatoes tossed with butter and dotted on top of the sauerkraut just before serving. 


For maximum flavour, it is essential to use a robust tasty piece of cured pork, like this streaky, dry smoked bacon pictured here. I found this at Victor Churchill butchery victorchurchill.com 
I have also come across similar varieties of burgundy coloured smoked bacon at continental delicatessens and well stocked grocery stores like Harris Farm www.harrisfarm.com.au

An Italian pancetta thinly sliced, would also impart that distinct salty pork flavour.

Speedy Stove Top Sweet Sauerkraut to serve 4 – 5 as a side dish or 2 – 3 as a main meal

2 tablespoons olive oil
200 grams smoked streaky bacon rashers, sliced into finger-width pieces 
Half a cabbage (about 650 grams) finely sliced into wrinkly ribbons as pictured below (use either a mandolin or a sharp knife)
1 clove garlic crushed and finely diced
salt and pepper to taste
2 tablespoons apple cider vinegar


Using a large, deep pot (the sort you would use when making a bolognese sauce or a soup), splash in the olive and heat over a MEDIUM heat. Add the bacon and fry until the edges become just slightly crisp and the fat becomes opaque. This will take about 3 minutes. Do NOT allow the pieces to become completely crispy. 

Add the garlic, and after about 30 seconds, add the cabbage. Mix through to thoroughly coat with the olive oil and bacon. Cook for five minutes, stirring every minute to make sure the cabbage doesn’t burn. 

Add the apple cider vinegar, stir through and turn the heat down to LOW. Clamp on the lid and simmer for 15 minutes. Check the contents every 5 minutes and give it a little stir. 

When ready, taste first and then season with lots of cracked black pepper and a little salt (half a teaspoon sea salt). Be careful not to over-salt as the bacon is already quite salty. Toss though and serve whilst hot.