Latvian Sauerkaut
From ChefMumzie 13 years ago
- 8-12 hours to make
- Serves 10-12
Christmas is a big thing in our family. My mother and her sister taught me how to make this wonderful flavourful traditional dish. The extra long cooking time allows the tartness of the cabbage to mellow and marry with the flavours of the bacon and pepperoni. Read more Well worth the wait. For now, picture is borrowed. See less
Ingredients
- 2 quart Electric Fry Pan shopping list
- I large jar sauerkraut, only drain half the liquid shopping list
- 1 lb bacon, cut into small pieces raw shopping list
- 1/2 lb mini pepperoni sticks, sliced shopping list
- Lots of water shopping list
How to make it
- Heat electric frying pan to highest setting.
- Place bacon in pan and cook, allowing to brown slightly.
- Add pepperoni and cook for 2 minutes.
- Add jar of sauerkraut with liquid.
- Add 2 cups water.
- Bring to a boil and then reduce heat to a simmer.
- As liquid evaporates almost completely, add another 2 cups water and repeat process for about 6 hours.
- I have it down to having to refill once every hour.
- You keep doing this and tasting to see if the mixture is mellow enough for your taste. Once it has reached that stage, turn pan to the lowest setting and stir occasionally until ready to serve.
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