Cooked Sauerkraut (German Style) |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Recipe is from the Common Market Cook Book , pub 1967. Ingredients:
2 lbs sauerkraut, well rinsed and squeezed dry |
3 onions, peeled and sliced |
1 onion, stuck with |
2 whole cloves |
2 apples, peeled, cored and sliced |
3 ounces pork drippings or 3 ounces bacon drippings |
8 ounces stock (see *) or 8 ounces water (see *) |
1 bay leaf |
3 juniper berries |
1/4-1/2 teaspoon salt, to taste |
1/4-1/2 teaspoon sugar, to taste |
1 large potato, peeled and grated (or corn flour) |
1/4 lb lean bacon (optional) or 1/4 lb pork (optional) |
fresh ground black pepper |
Directions:
1. In a large pot or Dutch oven, heat the drippings.
2. Add the sliced onions and apples, cooking until onions get transparent, but not colored.
3. Add the sauerkraut.
4. Add the stock or water, and the onion with the cloves, bay leaf, juniper berries, salt and sugar.
5. Cover pot, and cook over low heat for about 45 minutes.
6. *Ifwater has been used instead of stock, add a piece of lean bacon or pork to the cabbage to improve the flavor.
7. When the cabbage is done (after about 45 minutes), thicken the mixture with the grated potato (or corn flour mixed with water).
8. Remove the bacon/pork from the sauerkraut and season with salt and freshly ground pepper to taste.
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