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SWEET SAUERKRAUT |
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got14u
Chef's Apprentice Joined: 27 January 2010 Location: United States Status: Offline Points: 341 |
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Posted: 27 January 2010 at 16:32 |
Here is a dish my mom made while she was up here visiting a while back. Very different taste but in a good way. And the kids will like it for it being sweet. We had mash spuds on the side. Give it a shot it may surprise you ! • 1 jar sauerkraut drained |
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Jerod
Life's hard, it's even harder when your stupid. |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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looks great and traditional! thanks for posting it!
Edited by TasunkaWitko - 27 January 2010 at 17:07 |
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Nothing better than a bowl of hot sauerkraut on a cold day! Excellent
recipe, Got1 and thanks for sharing it. So many good, belly-warming
foods come out of Germany and Eastern Europe, just like your take on
sauerkraut!. Definitely will make this, and I know my kids will love it!
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got14u
Chef's Apprentice Joined: 27 January 2010 Location: United States Status: Offline Points: 341 |
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With the sweet taking the bite out of the kraut makes it more appealing to the little ones...I asked my mom where it came from because I figured it was a american take but she said straight from Germany. Not what I thought but I have been wrong 2 times or maybe it was 4 .....hell I don't know..lol
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Jerod
Life's hard, it's even harder when your stupid. |
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3montes
Cook's Assistant Joined: 31 March 2010 Location: MN Status: Offline Points: 37 |
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Hey got1 I tried this recipe awhile back when you posted elsewhere. It is excellent. I have not met a sauerkraut dish I don't like.
Another hint if you want to take a little sharpness out of sauerkraut and give it a little more thicker consistency. Peel a few medium red potatos and let them sit on the counter until just getting a little brown. Put them in a blender and puree them into a thick consistency. you may want to add a few drops of water. Add this to your sauerkraut untill you reach the desired consistency.
Almost makes a saurkraut gravy if you will. Takes some of the sharpness out too. I do this when I make sauerkraut and pork roast.
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"A gourmet who thinks of calories is like a tart who looks at her watch."- James Beard
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got14u
Chef's Apprentice Joined: 27 January 2010 Location: United States Status: Offline Points: 341 |
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glad to hear you tryed it and liked it...and thanks for the tip as well
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Jerod
Life's hard, it's even harder when your stupid. |
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