Moravian Style Sauerkraut
"Goes great with roast pork. It is a creamy style sauerkraut."
photo by threeovens
- Ready In:
- 55mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 (2 lb) bag franks sauerkraut (or equivalent)
- 4 slices bacon
- 1 medium onion, chopped
- 1 medium potato, grated
- 1 teaspoon caraway seed
- 1 teaspoon flour
directions
- Drain juice from kraut.
- With kraut still in bag add tap water.
- Pour kraut and water into a saucepan and heat over a low flame.
- Fry bacon, crumble and add to kraut, saving fat for onion.
- Sauté onion in fat till soft and add to kraut.
- Add potato to kraut.
- Simmer for 45 minutes.
- Make a roux by adding flour to bacon fat.
- If too sour add 1 tsp sugar to kraut.
- Good dining.
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Reviews
-
I like the subtle bacon flavor and that the dish still retains some of the tang of the sauerkraut. Made for PAC Spring 2013. -
Very good .He forgot to say when to put the caraway seeds in ,but I knew -
easy to make. Tried it with thanksgiving Turkey. Very good
RECIPE SUBMITTED BY
Flexi Cherkov
Chicago, Il
growing up in a Bohemian neighborhood I learned to cook eastern European dishes.
<br>I will try to share some receipes as I feel that tradition should not be forgotten
