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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 8 |
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This is the way my mother-in-law and other Latvian ladies prepare sauerkraut and after tasting it the first time, I have never prepared it any other way! It is so good and compliments roast pork or any German dish. Ingredients:
1 (28 ounce) jar wine-cured sauerkraut |
2 diced apples or 1/2 cup applesauce |
1 bay leaf |
1 onion, finely chopped (optional) |
1/2 teaspoon caraway seed |
1 pinch black pepper |
3 -4 tablespoons brown sugar or 3 -4 tablespoons demerara sugar |
1 tablespoon lard or 1 tablespoon bacon drippings |
Directions:
1. Drain the sauerkraut only if it is too salty, otherwise use it with its own liquid.
2. Heat the lard in a large saucepan.
3. Take a handful of the sauerkraut and squeeze it dry.
4. Put it in the hot lard and fry it until the sauerkraut has brown edges.
5. Add the sauerkraut, apples, bay leaf, onion (if using), caraway seeds and 2 tablespoons of brown sugar.
6. Add water to just barely cover the sauerkraut.
7. Bring to a boil; lower the heat and simmer for about 2 hours, stirring occasionally.
8. Add more sugar, if needed, gradually while the sauerkraut is cooking, tasting often.
9. The sauerkraut should be pleasantly sweet-sour but not too sweet.
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