| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Shoulder roast |
| 1 |
sm |
Onion |
|
|
Salt to taste |
|
|
Celery leaves |
|
|
Parsley |
|
sm |
Bay leaf |
| 1 |
|
Allspice berry |
| 4 |
|
Peppercorns |
| 1 |
sm |
Carrot |
| 2 |
tb |
Canned tomatoes |
| 1 |
lb |
Canned sauerkraut |
| 1 |
tb |
Caraway seed |
| 1 |
sm |
Potato; grated |
INSTRUCTIONS
Place meat in pot; add enough water to cover. Add all remaining ingredients
except, sauerkraut, caraway seed and potato. Cover and cook slowly for 1
hour 30 minutes, or until tender. Remove meat; strain liquid. Put
sauerkraut into pot, add enough meat broth to cover. Add caraway seed. Cook
slowly for 30 minutes. Add grated potato; mix well. cook for 5 minutes.
Serve sauerkraut with meat and boiled potatoes. Yield: 6 servings
Happy Cooking, Marie
Posted by Marie Culver to the Fidonet Cooking echo 12-94
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Dec 06, 98,
converted by MM_Buster v2.0l.
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