This easy recipe for sauerkraut is a staple in our German menu. It's delicious with almost anything. Yes, sauerkraut goes with pork, beef, sausage, noodles, potatoes, dumplings, etc., etc. It goes into casseroles, into soups, on sausages, etc., etc. Even if you're vegan, you'll enjoy this as a wunderbar side to almost anything.
It's one of my favourites, perhaps, because it's the one I grew up with. The longer it's browned, the better. One thing for sure is that the result can't be a soggy soupy mess! Check out the info near the bottom of the page about this. You'll also find a 2nd recipe ... this one for "Weinkraut" sent in by Ashe Ganse, from Northern Michigan.
If you wish, you can dice some bacon (unless vegan) and brown it first. Then add the onion and well drained sauerkraut and continue with the recipe. Delicious!!!!
Ashe says, "This is basically just sauerkraut that is baked with wine and apples. My oma, Mariane Hoeksema, always used to make it for me and my sisters when we were younger. We were always asking for "weinkraut" because that's what she called it (but I'm not sure if that's what it's really called)."click here to visit Alison Andrew's page. She's a friend of mine and knows all about it.
It should be cooked to a "dry, but juicy stage” with the kraut itself being moist with no soupy sauce around it.
In order to get it like this, the well-drained sauerkraut is sauteed first in hot fat.
A little water or broth is then added and it is then cooked very slowly, adding extra liquid only if needed.
The difference between Bavarian Sauerkraut and a regular German Sauerkraut is that the Bavarian one is milder and sweeter. As well, it is flavoured with caraway seeds.
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Your Quick Fix Soups e-book is wonderful. My Swiss wife is going to love the soups that I make for her with your recipes. She already loves my soups, but your e-book will greatly expand the variety
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