| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Czech | 1 | Servings | |
INGREDIENTS
| 1 | Jar or bag of sauerkraut, I | |
| prefer Vlasic in the jar | ||
| 1 | t | Caraway seed, optional |
| Since I didnt like | ||
| caraway seed my mother | ||
| never used it. up to 2 | ||
| 1 | Onion, finely chopped | |
| optional | ||
| Lard | ||
| 1 | T | Flour, or more |
| 1 | t | Sugar, optional up to 2 |
| 1 | Potato, grated finely | |
| grate on the smallest | ||
| side | ||
| of a grater potato will | ||
| be | ||
| mushy almost |
INSTRUCTIONS
Source: Roberta Brisson (My great aunt taught me how to make it with the grated potato as an option.) Drain liquid from sauerkraut (it may be washed off and drained, and once again if it is too sharp), add caraway to taste, if desired, and enough water to cover. Grate the potato on the smallest side of a hand grater, if desired (my sister did not like grated potatoes in her sauerkraut, I did). Cook 20 to 30 minutes. Sauté onion in a small amount of lard until onion is light brown. Add flour and sugar, if desired, and cook 5 minutes or until slightly thickened and add to sauerkraut. Cook for an additional 5 minutes. This is great with breaded pork tenderloin and dumplings, or roasted pork and dumplings. Posted to recipelu-digest Volume 01 Number 634 by QueenBerta@aol.com on Jan 29, 1998
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