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Pineapple Sauerkraut
(Sauerkraut mit Ananas)
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What You Need: |
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2 pounds fresh sauerkraut
5 cups unsweetened pineapple juice (2 twenty-ounce cans)
1½ - to 2-pound ripe pineapple
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How To Cook: |
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1. Drain the sauerkraut, wash it thoroughly under cold running water, and let it soak in a pot of cold water for 10 to 20 minutes, depending upon its acidity. A handful at a time, squeeze the sauerkraut until it is completely dry.
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2. Combine the sauerkraut and pineapple juice in a heavy 3- to 4-quart saucepan, and bring to a boil over high heat, stirring with a fork to separate the sauerkraut strands.
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3. Reduce the heat to its lowest point and cover the pan tightly. Simmer, undisturbed, for 1½ to 2 hours, or until the sauerkraut has absorbed most of its cooking liquid.
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4. With a long, sharp knife, cut the top 1½ inches off the pineapple and set the top aside. Hollow out the pineapple carefully, leaving a 1/8 - to ¼-inch layer of the fruit in the shell. Remove and discard the woody core of the hollowed- out fruit and cut the fruit into ½-inch cubes.
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5. Stir the diced pineapple into the cooked sauerkraut, cook for a minute or two, then pour the entire mixture into a large sieve set over a bowl. When all the liquid has drained through, pile the sauerkraut into the pineapple shell. Cover with the reserved pineapple top and serve on a large plate. If you like, any remaining sauerkraut may be presented mounded on the plate around the pineapple.
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6. Pineapple sauerkraut is traditionally served with roasted smoked pork or with roasted game birds.
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