Prep 25 mins
Cook 50 mins
Posted in reply to a message board request. Recipe is from the "Common Market Cook Book", pub 1967.
- 2 lbs sauerkraut, well rinsed and squeezed dry
- 3 onions, peeled and sliced
- 1 onion, stuck with
- 2 whole cloves
- 2 apples, peeled, cored and sliced
- 3 ounces pork drippings or 3 ounces bacon drippings
- 8 ounces stock (See *) or 8 ounces water (See *)
- 1 bay leaf
- 3 juniper berries
- 1⁄4-1⁄2 teaspoon salt, to taste
- 1⁄4-1⁄2 teaspoon sugar, to taste
- 1 large potato, peeled and grated (or corn flour)
- 1⁄4 lb lean bacon (optional) or 1⁄4 lb pork (optional)
- fresh ground black pepper
- In a large pot or Dutch oven, heat the drippings.
- Add the sliced onions and apples, cooking until onions get transparent, but not colored.
- Add the sauerkraut.
- Add the stock or water, and the onion with the cloves, bay leaf, juniper berries, salt and sugar.
- Cover pot, and cook over low heat for about 45 minutes.
- *Ifwater has been used instead of stock, add a piece of lean bacon or pork to the cabbage to improve the flavor.
- When the cabbage is done (after about 45 minutes), thicken the mixture with the grated potato (or corn flour mixed with water).
- Remove the bacon/pork from the sauerkraut and season with salt and freshly ground pepper to taste.