Pennsylvania Dutch Amish Ginger Sauerkraut

"I lived in PA Dutch area for several years in my mid teens and although very, very different from Japanese cooking, I fell in love with some of the local specialties such as sauerkraut, beet eggs, sauerkraut and pork, pot pie (chicken stew with homemade thick noodle) or botpie, numerous relishes and pickles, and ice cream made from local milk. This dish is a bit more to it than the regular braised sauerkraut with onions and in my opinion much tastier one with a greater depth of flavor."
 
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photo by Rinshinomori photo by Rinshinomori
photo by Rinshinomori
photo by Rinshinomori photo by Rinshinomori
Ready In:
1hr 20mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • Heat the oil in a deep nonreactive saucepan.
  • Add the mustard seed and sizzle until they pop and begin to turn gray, about 1 minute.
  • Turn down the heat to medium low and add the sliced onions and cover. Let the onions sweat for 10 minutes, then add the stock, sauerkraut, ginger, and juniper berries.
  • Cover and simmer over low heat for 1 hour.
  • Add the chopped pepper as a garnish and serve immediately.

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RECIPE SUBMITTED BY

You can find me reviewing book, magazine and online recipes with a name of Rinshin at eatyourbooks.com.
 
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