Viennese SauerkrautFrom kittens 7 years ago
- 6 cups sauerkraut shopping list
- 1 onion, yellow or white, smaller than a tennis ball, or to taste shopping list
- 1 stick butter or oleo (8 TBS) shopping list
- 4 cups chicken broth or stock 2 bay leaves shopping list
- 1/2 pound smoked ham cut in 1/4 x 1/4 inch cubes shopping list
- 1 tsp caraway seeds shopping list
- 1/3 tsp salt shopping list
- 1/4 tsp white pepper shopping list
- 2 TBS sugar shopping list
- 1 medium sized potato, peeled shopping list
How to make it
- In a colander, wash the sauerkraut for 15 seconds under cold running water. Set aside and let drain.
- Cut onion in half lengthwise then slice each half into 1/8 inch slices cutting across the onion.
- In a 4 quart heavy-bottomed stainless steel or enamal pan, melt half of the butter over medium heat.
- Add onions and, while constantly stirring, saute' for 6 minutes or until lightly browned.
- Add the sauerkraut, chicken stock, ham, bay leaves, caraway seeds, salt, white pepper and sugar.
- Stir gently until all the ingredients are well combined.
- Cover with a tight-fitting lid and simmer slowly until juices have reduced down to 1/2 inch below the level of the sauerkraut.
- With a fine grater, grate about half of the potato directly into the sauerkraut to create a light binding. Stir potatoes immediately into sauerkraut to prevent potatoes from turning brown.
- In a small pan melt the remaining butter over medium heat until golden in color (about 60 seconds). Pour over sauerkraut and stir.
- When you make less sauerkraut than the recipe calls for, start with the stock or broth at least 1 inch higher than the level of the sauerkraut and boil it down to 1/2 inch below the level of the sauerkraut.
- This reheats very well so it can be made ahead of time and just reheated.
- It is great on Rueben sandwiches.
- I have made it with cooked bacon, German sausage, smoked sausage and leftover ham. The meat in the sauerkraut just adds to the flavor when you pile the sauerkraut on a French roll or hoagie roll and make Ruebens.
- Just slice a section of you choice of sausage in half, lengthwise, brown on each side. Place on the roll and pile on the sauerkraut.
- The recipe can very successfully be cut in half or smaller for fewer servings.