| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Czech |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Jar or bag of sauerkraut; (I prefer Vlasic in the jar) |
| 1 |
ts |
Caraway seed; optional, (Since I didn.t like caraway seed, my mother never used it.) (up to 2) |
| 1 |
sm |
Onion; finely chopped, (optional) |
|
|
Lard |
| 1 |
tb |
Flour; or more |
| 1 |
ts |
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
A Message from our Provider:
“We simply prepare ourselves. God fills us.”