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Northern European Cuisine


SAUERKRAUT

SAUERKRAUT:
1 teaspoon olive oil
1 medium white onion, chopped fine
1 to 2 jars sauerkraut with caraway seeds (you may add more caraway
depending on your taste)
Salt and pepper, to taste
1 teaspoon beef bouillon powder or 1/2 cup liquid beef bouillon, or to
taste 2 tablespoons vermouth
In a heavy bottomed pot, heat olive oil and then add onion; cook until
transparent. Then add sauerkraut and caraway seed, salt (not much)
pepper, beef bouillon, and vermouth, to taste. Let this simmer for about
30 to 45 minutes, until the flavor is all the way through the sauerkraut.
Serve along side the pork.
Prep time about 10 minutes Cooking time about 45 minutes or until you taste
the flavor through the sauerkraut.
To serve, which was usually done homestyle, you place some pork, a
dumpling (cut it up into hearty, bit size pieces), and some sauerkraut
on the plate. Then pass, and spoon or drizzle some of the meat juices you
saved, either thick or thin, over your pork and dumpling....this ties
everything all together, and you get a forkful of flavor in each bite.
There you have it, hearty, stick to your ribs pork, dumplings and
sauerkraut; an excellent dish on a cold, frosty night!
The recipes for this program, which were provided by contributors and
guests who may not be professional chefs, have not been tested in the Food
Network’s kitchens. Therefore, the Food Network cannot attest to the
accuracy of any of the recipes.
Prep Time: 45 minutes
Cook Time: 2 hours