You might not accept that you can lose weight while on a diet which includes apfelkraut but it is possible. It is pivotal to not eat apfelkraut or other high calorie misc every day but in moderation.

For example, I allow myself moderately high calorie food once per week. I eat a calorie controlled diet 6 days a week, say 1200 to 1800 calories each day, and then 1 day, I eat anything – without going overboard of course.

I have been sticking to this diet for the last 4 weeks and it has helped me to lose 5 kilos. I have not changed my exercise routine or taken any pills or diet drinks. I have simply been conscious of what I eat 6 days per week and then eat whatever I feel like one day of the week.

I also find it helps to have professional support when dieting and for that I joined the Biggest Loser club. They have numerous tools to help you monitor your progress and reach your goals.

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On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat German & Austrian food. I never imagined|thought|believed I could lose 5 kilos while eating German & Austrian meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some German & Austrian food, I suggest|advise|propose you make apfelkraut which is one of my favourite|most admired|most adored|best loved German & Austrian recipes.

Apfelkraut

Start this recipe from 2 to 6 weeks before you plan to serve it.

Sauerkraut
8 pounds cabbage
3 tart apples (such as Granny Smith
1/4 pound kosher or pickling salt
1 teaspoon caraway seeds

Remove 2 or 3 outer leaves from each cabbage and set aside. Cut cabbages in half and slice very fine by hand or in a food processor. Peel, core, and finely chop the apples. In a large pan, mix the cabbage with the salt, caraway and apples. Line a gallon crock with the outer cabbage leaves, saving a few to cover the top. Put in a quarter of the cabbage mixture and tamp it down with a heavy clean object like the bottom of a wine bottle. Repeat until all the cabbage is in. From the tamping, sufficient brine should be released to cover the cabbage. Cover the cabbage with the remaining leaves. The cabbage will swell wile fermenting, so it should not start out reaching all the way to the top. Lay a plastic bag or a cloth over the leaves. Cover with a plate and then a weight, such as a heavy can or jar of water, to keep the cabbage under the brine and out of the air.

The cabbage will take anywhere from 2 to 6 weeks to ferment; below 75 degrees F, 4 to 6 weeks; above 75 degrees F, 2 to 3 weeks. Every few days, remove scum from the top of the brine, replace plastic bag or cloth, wash the plate and the rim of the crock, and return plate and weight. When the bubbling stops, fermentation is complete. Cover crock lightly and store in a cool (38 degrees F) place, removing scum once a week, or refrigerate and dispense with scumming. Rinse the cabbage before using.

Makes 2 to 2 1/2 quarts.

Apfelkraut
4 strips bacon
1 onion, chopped
3 apples, peeled, cored and quartered
1/2 cup chicken broth
1/2 cup dry white wine
2 potatoes, finely grated
1 tablespoon white wine vinegar
1 to 2 tablespoons brown sugar

Saut? bacon until crisp; remove from pan and drain, and pour off all but 4 tablespoons fat. Add onion and saut? until translucent. Rinse the sauerkraut; drain well, and stir into the onion. Cover pan and simmer 10 minutes.

Add apples, broth, wine, potatoes, vinegar and sugar. Return to the simmer and simmer gently until apples and potatoes are tender but not mushy, 10 to 20 minutes.

Serves 6 to 8.

You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.