SWEET SAUERKRAUT
Printed From: Foods of the World Forum
Category: Europe
Forum Name: Germany
Forum Discription: From the Alsatian influence in the west to the hearty eastern border, Germany has tradition and variety.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=17
Printed Date: 26 March 2026 at 20:34
Topic: SWEET SAUERKRAUT
Posted By: got14u
Subject: SWEET SAUERKRAUT
Date Posted: 27 January 2010 at 16:32
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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 ------------- Jerod Life's hard, it's even harder when your stupid. |
Replies:
Posted By: TasunkaWitko
Date Posted: 27 January 2010 at 17:07
| looks great and traditional! thanks for posting it! |
Posted By: Guests
Date Posted: 27 January 2010 at 18:04
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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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Posted By: got14u
Date Posted: 27 January 2010 at 21:48
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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 ------------- Jerod Life's hard, it's even harder when your stupid. |
Posted By: 3montes
Date Posted: 01 April 2010 at 09:30
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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. ------------- "A gourmet who thinks of calories is like a tart who looks at her watch."- James Beard |
Posted By: got14u
Date Posted: 01 April 2010 at 10:33
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glad to hear you tryed it and liked it...and thanks for the tip as well ------------- Jerod Life's hard, it's even harder when your stupid. |