REAL GERMAN SAUERKRAUT AND VARIETY MEATS
A German friend provided the basis for this sauerkraut when he was reminiscing about home. My family thinks sweet sauerkraut is an oxymoron and although this recipe contains no sugar it is mellow.
Provided by PAFoodie
Categories Pork
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Shred the cabbage thinly to resemble saurkraut using a knife, madeleine or food processor.
- Cut onion in half lengthwise and slice into thin half moons.
- Put the shredded cabbage in a large bowl, add the shredded onion and entire contents of the 2 sauerkraut packages. (Do not drain or rinse the sauerkraut.).
- Sprinkle in the caraway seeds.
- Using your hands, mix well. It will seem to be too much cabbage for the amount of sauerkraut but do not be concerned.
- Place a 2" layer of sauerkraut mixture in the bottom of a large Dutch oven, stockpot or non-aluminum kettle. Layer the pork ribs on the sauerkraut mixture and cover with 1/3 of the remaining sauerkraut mix.
- Cut the keilbasa into 6 - 8 pieces and layer in pot. Cover with another 1/3 of the sauerkraut mixture.
- Add a layer of hotdogs, cut in half if desired, and top with remaining sauerkraut mixture. Pour any juices that remain in the bowl into the pot.
- Cover and simmer over a very low heat for 2 1/2 - 3 hours. At the end of the cooking time you should not be able to tell what started out as cabbage or onion from what was originally sauerkraut.
- Note: A pork roast can substituted for the boneless ribs, kielbasa and hotdogs. If using a roast brown it in a separate skillet and double the thickness of the base layer of the sauerkraut mixture.
- Serve with mashed potatoes and good rye bread.
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Carley Brown
[email protected]This recipe is a waste of time. The sauerkraut was tough and the variety meats were overcooked.
Mukisa Edith
[email protected]This recipe is way too complicated. I would not recommend it to anyone who is short on time.
lrvine Mdluli
[email protected]This recipe is a bit bland. I would recommend adding some more spices or herbs.
Suzie Mason
[email protected]I've made this recipe several times and it's always a hit. The sauerkraut is always tender and flavorful.
Violeta Cruz
[email protected]This is a great recipe for a special occasion. The sauerkraut is elegant and the variety meats are very flavorful.
Sameer Jutt
[email protected]I love this recipe! The sauerkraut is so flavorful and the variety meats are cooked to perfection.
Somiirfan Somiirfan
[email protected]This recipe is a bit time-consuming, but it's worth it. The sauerkraut is delicious and the variety meats are cooked perfectly.
Fanelo Shisandhaku Angulo
[email protected]I followed the recipe exactly, and the sauerkraut turned out great. I'll definitely be making this again.
Waseem Qureshi
[email protected]This is a great recipe for a cold winter day. The sauerkraut is hearty and filling, and the variety meats add a lot of flavor.
McKenzie Gutierrez
[email protected]I was hesitant to try this recipe because I'm not a big fan of sauerkraut. But I'm glad I did! The variety meats really made the dish.
Angelita Duque
[email protected]This recipe was a bit of a challenge, but it was worth it. The sauerkraut turned out perfect, and the variety meats were cooked to perfection.
Ruby Flaherty
[email protected]I've never had sauerkraut before, but I was pleasantly surprised by how much I enjoyed this dish. The flavors were complex and well-balanced.
Skjobo Sk
[email protected]This sauerkraut recipe is a keeper! It was so easy to make, and the results were delicious. The variety meats added a lot of flavor and depth to the dish.