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Uncle Emil’s Czech-Style Sauerkraut

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“Growing up we ate this delicious sauerkraut w/roast pork & roast duck dinners, often w/dumplings as a 2nd side dish. Every family's treasured recipe has a story. My great-uncle Emil (Placek) was Czech by heritage, but American born. 1 dy he walked into a diner in Nebr & was face-to-face w/my Irish great-aunt Loretta (Sullivan). She was cookin up a storm & he was hungry & smitten, so it was a fated marriage of “sweet & sauer”. Lots of Irish colleens followed my Aunt Loretta & made great kraut using applesauce & Step #5 below. We all overuse the word “best” if talking about things we love, so I won't do that. This is the BEST! (Noted time is 30 min total for all prep & cooking)”
READY IN:
1hr
SERVES:
6
YIELD:
6 2/3 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Put sauerkraut & liquid, butter & caraway seeds in a lrg saucepan over med heat. When the mixture begins to bubble slightly, lower heat to simmer.
  2. Peel & grate the potato & onion. Add them to top of the kraut & press lightly into the kraut w/the flat surface of a spoon. Do not stir into the kraut.
  3. Cover & cont to simmer (add sml amt of water as needed) till the grated potato is cooked. Now combine the pan contents (this process keeps raw potato from scorching &/or sticking to the bottom of the pan).
  4. Add the applesauce, mix well & taste. Add more applesauce if you prefer a sweeter, more apple flavored kraut.
  5. All we need now is some meat flavor in the kraut. If you have meat drippings for that, deglaze your meat pan & add to the kraut. If not, add a chicken bouillon cube to the kraut. Be sure it's completely dissolved & mixed in well w/the kraut. Serve it up!
  6. NOTES: After pan contents are combined in #3, stir freq to ck moisture & prevent any ingredients from sticking to the pan. --- After the last step, you can cont to simmer if you feel the kraut is too liquid, but is unlikely to be needed.

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