Sauerkraut
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Sauerkraut, German in origin, is shredded cabbage preserved in a salt-water brine. It is not necessary to wash the brine from the sauerkraut unless a milder taste is desired. Sauerkraut, with its assertive flavor, is very compatible with goose and with pork sausages.
INGREDIENTS
1 pound sauerkraut
1 large tart apple, peeled, cored, and diced
1 cup beef bouillon
1 teaspoon caraway seeds
1/4 teaspoon freshly ground black pepper
SaltWash the sauerkraut in several changes of cold water, if desired; drain thoroughly.
Combine the sauerkraut, apple, bouillon, caraway seeds, and pepper. Cook over low heat, stirring occasionally, for about 30 to 35 minutes. Add salt to taste, if desired. Serve hot.
Makes 4 servings