Prep 30 mins
Cook 30 mins
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)
- 1 (15 ounce) can sauerkraut
- 4 tablespoons butter
- 1 medium potato (peeled & grated)
- 1 medium onion (grated)
- 1 cup applesauce (Don't use unsweetened)
- 1 teaspoon caraway seed
- Put sauerkraut & liquid, butter & caraway seeds in a lrg saucepan over med heat. When the mixture begins to bubble slightly, lower heat to simmer.
- 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.
- 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).
- Add the applesauce, mix well & taste. Add more applesauce if you prefer a sweeter, more apple flavored kraut.
- 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!
- 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.
This is delightful! Loved it! and I will make it again and again! Made for Football Pool 2012
Best! Best! Best! Best!.....no twissis you cannot overuse the word *BEST* to describe this sauerkraut dish. I so appreciate dear Uncle Emil's recipe for 'kraut. In Baltimore this is very similar to how we fix sauerkraut, usually as a side dish with roast turkey and stuffing on Thanksgiving. Most people look at us a bit oddly because of our desire for 'kraut, but it because of the same influence as dear Uncle Emil. I followed this exactly, because there is *nothing* that brings everybody clambering up the front porch and into the house like simmering 'kraut. I used some applesauce that I had made from the fall for the cup of applesauce so we still had the taste of the orchard, fresh onion from the root garden and one of the last potatoes. I totally am so in love with the dish, Dennis and myself could of easily eaten the whole thing just ourselves. Sometimes, canned sauerkraut has a bit of a "ting" from the canning process, but no worries here, as I can see the potato and onion, mixed with the butter and sauce to produce such a smooth taste. WE adored this twissis, and hopefully Uncle Emil will give us his nod too. Thanks so much!
This was very good and the directions worked perfectly. I used the chicken bouillon cube option. My husband said he liked the flavor but didn't care for the starchy texture from the potatoes and applesauce. I paired it with Fall Sausage Skillet Dinner. It made a very tasty meal. Made for Holiday Tag.