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  Added: Apr 07, 2006  •  Visited (675)  •  Print version Print this recipe (37)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
 
Steamed Spiced Sauerkraut
(Gedunstetes Sauerkraut)
What You Need:
  • 2 pounds fresh sauerkraut
  • 1 tablespoon lard
  • ½ cup finely chopped onions
  • 1 tablespoon sugar
  • 2 cups cold water
  • 5 whole juniper berries
  • 6 whole black peppercorns
  • 2 small bay leavesl
  • ¼ teaspoon caraway seeds (optional)
  • 1 whole allspice, wrapped together in cheesecloth
  • ½ pound boneless smoked pork loin or butt, in 1 piece, or substitute ½ pound Canadian-style bacon in 1 piece
  • 1 large raw potato, peeled

  • How To Cook:
    1. Drain the sauerkraut, wash it under cold running water, and let it soak in cold water for 10 ro 20 minutes, depending upon its acidity. A handful at a time, squeeze the sauerkraut vigorously until it is completely dry.

    2. In a heavy 3- to 4-quart casserole or saucepan, melt the lard over moderate heat until a light haze forms above it. Add the chopped onions and cook, stirring frequently, for 8 to 10 minutes, or until the onions are light brown. Add the sauerkraut, sugar and 2 cups of water, and mix together thoroughly, separating the strands of sauerkraut with a fork.

    3. Bury the bag of spices in the sauerkraut and place the pork or bacon on top of it. Bring to a boil over high heat, then reduce the heat to its lowest point, cover the casserole and cook, undisturbed, for 20 minutes.

    4. Grate the raw potato directly into the casserole, and with a fork stir it into the sauerkraut mixture. Cover the casserole tightly, and cook over low heat for 1½ to 2hours, or until the sauerkraut has absorbed most of its cooking liquid and the meat is tender when pierced with the tip of a fork. Remove and discard the spices. Taste for seasoning.

    5. To serve, cut the meat into ¼-inch slices. Then transfer the sauerkraut to a large heated platter. Spread the sauerkraut into an even mound and arrange the slices of meat on top.

    NOTE: To prepare this as an Eintopf, or one-dish meal, which is so popular in Germany, use a 2-pound piece of smoked pork or Canadian-style bacon and cook it as described above. To serve, cut the meat into ¼-inch slices and arrange the slices attractively around the mound of sauerkraut.
     
    To serve 4 to 6
     This recipe is also available in:
    Cuisine » Europe » Germany
    Main Ingredient » Vegetables » Sauerkraut
    Main Ingredient » Meat & Poultry » Pork
    Dish » Side Dishes

     





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