And, marinated pork with mushrooms, cabbage, and Pad Thai noodles for the
ones who don't like sauerkraut! (I used the same soy, sugar, garlic and
vinegar marinade recipe I used for the chicken thighs last week.)

For the Pork and Sauerkraut, I used a variation on slightly different recipe
than usual, that calls for browning and apples and is referred to as
"Austrian" at this web site.

http://www.cooks.com/rec/doc/0,1827,...228202,00.html

My variation: I'm making it on top of the stove, braising instead of
roasting, and I omitted the bacon and onions and added extra caraway.

We'll see how it turns out!



--
Posted via a free Usenet account from http://www.teranews.com

Sounds good! I just bought some fresh sauerkraut too, so tell us how it
turns out!

Kris

cybercat wrote:
> And, marinated pork with mushrooms, cabbage, and Pad Thai noodles for the
> ones who don't like sauerkraut! (I used the same soy, sugar, garlic and
> vinegar marinade recipe I used for the chicken thighs last week.)
>
> For the Pork and Sauerkraut, I used a variation on slightly different recipe
> than usual, that calls for browning and apples and is referred to as
> "Austrian" at this web site.
>
> http://www.cooks.com/rec/doc/0,1827,...228202,00.html
>
> My variation: I'm making it on top of the stove, braising instead of
> roasting, and I omitted the bacon and onions and added extra caraway.
>
> We'll see how it turns out!
>
>
>
> --
> Posted via a free Usenet account from http://www.teranews.com

cybercat wrote:
> And, marinated pork with mushrooms, cabbage, and Pad Thai noodles for the
> ones who don't like sauerkraut! (I used the same soy, sugar, garlic and
> vinegar marinade recipe I used for the chicken thighs last week.)
>
> For the Pork and Sauerkraut, I used a variation on slightly different recipe
> than usual, that calls for browning and apples and is referred to as
> "Austrian" at this web site.
>
> http://www.cooks.com/rec/doc/0,1827,...228202,00.html
>
> My variation: I'm making it on top of the stove, braising instead of
> roasting, and I omitted the bacon and onions and added extra caraway.
>
> We'll see how it turns out!
>
>
>

The bacon (or just bacon fat) is a pretty typical feature of Austrian
(and Germanic cooking). You can leave it out and substitute a little oil
(what we usually do) but I will bet you will miss the taste of the
fried onions. They add a lot of extra taste to that dish. Apples go
really well with pork & kraut and balance the tartness of the kraut.

George wrote:
> cybercat wrote:

>
> The bacon (or just bacon fat) is a pretty typical feature of Austrian
> (and Germanic cooking). You can leave it out and substitute a little
> oil (what we usually do) but I will bet you will miss the taste of
> the fried onions. They add a lot of extra taste to that dish. Apples
> go really well with pork & kraut and balance the tartness of the
> kraut.

When I make pork with sauerkraut, I always chop up a couple of apples into
the kraut and toss in a little white wine. It does help balance the tart
flavor.

kili

"Kris" > wrote in message
oups.com...
> Sounds good! I just bought some fresh sauerkraut too, so tell us how it
> turns out!
>
>
You know, Kroger did not have fresh sauerkraut, and I used canned that said
"Bavarian
style," and it is just too sweet. I like that it has caraway seeds, but I
don't like the sweetness.

Otherwise, the recipe was very nice. I particularly like the way the browned
pork turned
the saurkraut a dark gold color.

The only other thing: next time I will use a fattier cut of pork. I used
pork loin for this
dish and it was too lean. This is definitely a dish that needs some fat.

How are you going to make your saurkraut?

>
Real German Sauerkraut
-= Exported from BigOven =-

Helen's Sauerkraut

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Family

-= Ingredients =-
1 Can Sauerkraut ; large or jar or bag
1 large Onion ; chopped medium fine
2 Apples ; peeled and sliced
Thinly
Brown sugar ; to taste

-= Instructions =-
Empty your sauerkraut whether bottled or bagged into a seive and rinse
well. Brown the onion and apple together and add sauerkraut. Cook on
low a few hours. Add brown sugar to taste ( I usually add a couple of
tablespoons) Simmer slowly til the sauerkraut is nearly all light
brown, stiring occasionally. Helen Peagram



** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

--
My Word
in
FERGUS/HARLINGEN
http://www.mompeagram.homestead.com/index.html

<Alan > wrote
> I'll have to try a variation of this with Pad Thai noodles! That
> sounds good!
>

I love Pad Thai! I buy the sauce, I know I need to make my own, but
it has all this weird stuff in it that I don't keep around and don't want
to buy for something I make maybe once a month.

I was thinking if doing pork loin chops with the sauerkraut (they have
some fat around teh edges which will help). Probably mix some apples in
it, and probably some onions. Probably in the crock pot, too - I find
that it makes for very fork-tender chops.

Kris

cybercat wrote:
> "Kris" > wrote in message
> oups.com...
> > Sounds good! I just bought some fresh sauerkraut too, so tell us how it
> > turns out!
> >
> >
> You know, Kroger did not have fresh sauerkraut, and I used canned that said
> "Bavarian
> style," and it is just too sweet. I like that it has caraway seeds, but I
> don't like the sweetness.
>
> Otherwise, the recipe was very nice. I particularly like the way the browned
> pork turned
> the saurkraut a dark gold color.
>
> The only other thing: next time I will use a fattier cut of pork. I used
> pork loin for this
> dish and it was too lean. This is definitely a dish that needs some fat.
>
> How are you going to make your saurkraut?