Apple sauerkraut and potato rösti

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Danny Kingston serves up a twist on a classic Swiss rösti, with apple and cabbage sauerkraut for a tangy yet sweet kick. If you're short on time, feel free to use shop-bought sauerkraut instead (though homemade will always provide maximum flavour).

First published in 2018




For the apple sauerkraut

  • 1 white cabbage, large, core removed and finely sliced
  • 1 tbsp of sea salt
  • 250g of apple, peeled, cored and grated
  • 1 tbsp of celery seeds

For the rösti


First, start the magical process of turning your cabbage into sauerkraut by placing the sliced cabbage in a large bowl
Sprinkle the sea salt over the cabbage and begin to massage it in by hand. It pays to spend a good amount of time simply squeezing and scrunching the cabbage – at least 10 minutes. As you do so, water will begin to release, and the slices of cabbage will begin to shrink
Add the shredded apple and celery seeds and mix and massage for another 5 minutes
Next, take 1l Kilner jar, making sure that it has been sterilised first, and then spoon the cabbage in. Press down as you do so, so that the cabbage gets tightly packed
Make sure there is some space – aim to fill the jar up by two thirds – and place a weight on top of the cabbage, so that everything is submerged under the brine. I find a small jar of jam or honey, wrapped in cling film and popped inside does the trick. It must be submerged though, as the resulting lactic acids from the bacteria will not do their job properly otherwise
Leave for at least 5 days in a cool, dark place, so that the cabbage ferments – you’ll begin to see bubbles. Make sure you take the weight out occasionally and give the sauerkraut a stir (you can leave it longer to create a stronger flavour – up to 6 weeks, if you dare)
When you are ready to make the rösti, parboil the potatoes in a saucepan of simmering water for 10 minutes. Drain, steam and allow to cool
Grate the potatoes into a bowl and add approximately 200g of the sauerkraut, along with some seasoning, and mix together
Heat the oil in a large, non-stick frying pan on a low-medium heat and pour in the grated potato and sauerkraut mixture
Using the back of a spoon, gently pat the the mixture down and leave to fry for about 8 minutes, before flipping with a wide spatula. If it falls apart a touch, don’t panic, you can reshape with the spoon. Cook for another 8 minutes
An outer crust should begin to form at this point and the rösti will become more robust. Carefully flip a couple more times, frying for another couple of minutes on each side, so that everything becomes crisp and golden. For greater ease, you can always use a plate on top of the frying pan to help with all the flipping
To serve, simply cut into wedges. If you transfer the remaining sauerkraut into smaller, sterilised jars, it should keep in the fridge for another 6 months
First published in 2018

Danny is a food adventurer, home grower, supper club host and writer of the entertaining and quirky epicurean blog, Food Urchin.

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