SauerkrautFirst Published in New Hampshire Seasons
Oonagh's Kitchen (Fall '99)
It seems that you either love it or you hate it, mainly based on whether you
grew up eating sauerkraut. It literally means 'sour plant' and has been
made since the time of the Ancient Romans who seem to have acquired the
technique from the Orient. Basically, whether made at home or in a
factory, ordinary cabbage is finely shredded, mixed with salt and
allowed to ferment, traditionally in wooden barrels.
Ingredients1 can of sauerkraut (14-16 oz) Silver Floss brand - drained, rinsed and drained again.
2 slices of bacon cut into thin strips
1 medium onion, peeled and thinly sliced
1 medium apple, peeled, cored and cut small
4 juniper berries - place juniper berries and bay leaves in conical coffee filter paper, fold closed and tie with string. Then you can easily find it at the end of cooking.
2 Bay leaves
1 beef bouillon cube
Freshly ground black pepper
Method1. In small non-stick pan, cook bacon until fat starts running; add onion and apple and cook covered for 3-5 minutes until softened.
2. Add sauerkraut, 1 + ½ c of water, beef bouillon cube and spices.
3. Bring to a boil, and simmer covered for 40 minutes, add water if it is drying out.
4. I like to add a knob of butter just before serving, add salt if you need it and serve with bratwurst (pork), knockwurst (beef) or pork braised in beer, onions, apples and a pinch of cloves.
Oonagh Williams, proprietor of Royal Temptations, has a Culinary Arts degree, offers a Personal Chef service, teaches a variety of classes in International Cooking, and makes regular appearances on WMUR ABC Channel 9's Cooks' Corner. You can contact Oonagh at 603-424-6412.