I've made pork and sauerkraut for years, either a small roast or "country
style" ribs with fresh pack sauerkraut, often with caraway seeds, a few crush
juniper berries, a teaspoon or two of brown sugar, etc.

I've never used sour cream in it, but I have eaten it in a couple of
restaurants.

Do any of you add sour cream? Suggestions on conbinations of seasonings,
etc.?

TIA

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Wayne Boatwright" > wrote in message
...
> I've made pork and sauerkraut for years, either a small roast or "country
> style" ribs with fresh pack sauerkraut, often with caraway seeds, a few
> crush
> juniper berries, a teaspoon or two of brown sugar, etc.
>
> I've never used sour cream in it, but I have eaten it in a couple of
> restaurants.
>
> Do any of you add sour cream? Suggestions on conbinations of seasonings,
> etc.?
>

No sour cream, but I add beer.

Jack Lager

>Wayne Boatwright
>
>I've made pork and sauerkraut for years, either a small roast or "country
>style" ribs with fresh pack sauerkraut, often with caraway seeds, a few crush
>juniper berries, a teaspoon or two of brown sugar, etc.
>
>I've never used sour cream in it, but I have eaten it in a couple of
>restaurants.
>
>Do any of you add sour cream? Suggestions on conbinations of seasonings,
>etc.?

I like to add some onions and paprika, and apples instead of sugar, but I don't
like the dish with sour cream, um not kosher. However I like boiled potatoes
as an accompaniment, and a couple spoonfuls of sour cream on boiled potato is
very good.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>Wayne Boatwright
>
>I've made pork and sauerkraut for years, either a small roast or "country
>style" ribs with fresh pack sauerkraut, often with caraway seeds, a few crush
>juniper berries, a teaspoon or two of brown sugar, etc.
>
>I've never used sour cream in it, but I have eaten it in a couple of
>restaurants.
>
>Do any of you add sour cream? Suggestions on conbinations of seasonings,
>etc.?

I like to add some onions and paprika, and apples instead of sugar, but I don't
like the dish with sour cream, um not kosher. However I like boiled potatoes
as an accompaniment, and a couple spoonfuls of sour cream on boiled potato is
very good.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"Jack Schidt®" > wrote in
m:

>
> "Wayne Boatwright" > wrote in message
> ...
>> I've made pork and sauerkraut for years, either a small roast or
>> "country style" ribs with fresh pack sauerkraut, often with caraway
>> seeds, a few crush juniper berries, a teaspoon or two of brown sugar,
>> etc.
>>
>> I've never used sour cream in it, but I have eaten it in a couple of
>> restaurants.
>>
>> Do any of you add sour cream? Suggestions on conbinations of
>> seasonings, etc.?
>>
>
> No sour cream, but I add beer.
>
> Jack Lager

Done that. It's good! Now I want to try sour cream.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Jack Schidt®" > wrote in
m:

>
> "Wayne Boatwright" > wrote in message
> ...
>> I've made pork and sauerkraut for years, either a small roast or
>> "country style" ribs with fresh pack sauerkraut, often with caraway
>> seeds, a few crush juniper berries, a teaspoon or two of brown sugar,
>> etc.
>>
>> I've never used sour cream in it, but I have eaten it in a couple of
>> restaurants.
>>
>> Do any of you add sour cream? Suggestions on conbinations of
>> seasonings, etc.?
>>
>
> No sour cream, but I add beer.
>
> Jack Lager

Done that. It's good! Now I want to try sour cream.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Jack Schidt®" writes:
>
>"Wayne Boatwright" wrote:
>>
>> I've made pork and sauerkraut for years, either a small roast or "country
>> style" ribs with fresh pack sauerkraut, often with caraway seeds, a few
>> crush
>> juniper berries, a teaspoon or two of brown sugar, etc.
>>
>> I've never used sour cream in it, but I have eaten it in a couple of
>> restaurants.
>>
>> Do any of you add sour cream? Suggestions on conbinations of seasonings,
>> etc.?
>>
>
>No sour cream, but I add beer.
>
>Jack Lager

Yeah , but you add beer to corn flakes. hehe

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

In article >, Wayne Boatwright
> wrote:

> I've made pork and sauerkraut for years, either a small roast or "country
> style" ribs with fresh pack sauerkraut, often with caraway seeds, a few
> crush
> juniper berries, a teaspoon or two of brown sugar, etc.
>
> I've never used sour cream in it, but I have eaten it in a couple of
> restaurants.
>
> Do any of you add sour cream? Suggestions on conbinations of seasonings,
> etc.?
>
> TIA


I'd do the roast with the fresh-pack sauerkraut, mixed with a granny
smith apple chopped coarsely, and some caraway seeds. I'd pass on the
juniper berries - and then would stir in a 1/4 cup of sour cream into
the kraut before stirring - to "cream it up" a bit.

--
Nancy Howells (don't forget to switch it, and replace the to send mail).

In article >, Wayne Boatwright
> wrote:

> I've made pork and sauerkraut for years, either a small roast or "country
> style" ribs with fresh pack sauerkraut, often with caraway seeds, a few
> crush
> juniper berries, a teaspoon or two of brown sugar, etc.
>
> I've never used sour cream in it, but I have eaten it in a couple of
> restaurants.
>
> Do any of you add sour cream? Suggestions on conbinations of seasonings,
> etc.?
>
> TIA


I'd do the roast with the fresh-pack sauerkraut, mixed with a granny
smith apple chopped coarsely, and some caraway seeds. I'd pass on the
juniper berries - and then would stir in a 1/4 cup of sour cream into
the kraut before stirring - to "cream it up" a bit.

--
Nancy Howells (don't forget to switch it, and replace the to send mail).

"PENMART01" > wrote in message
...
> "Jack Schidt®" writes:
>>
>>"Wayne Boatwright" wrote:
>>>
>>> I've made pork and sauerkraut for years, either a small roast or
>>> "country
>>> style" ribs with fresh pack sauerkraut, often with caraway seeds, a few
>>> crush
>>> juniper berries, a teaspoon or two of brown sugar, etc.
>>>
>>> I've never used sour cream in it, but I have eaten it in a couple of
>>> restaurants.
>>>
>>> Do any of you add sour cream? Suggestions on conbinations of
>>> seasonings,
>>> etc.?
>>>
>>
>>No sour cream, but I add beer.
>>
>>Jack Lager
>
> Yeah , but you add beer to corn flakes. hehe

Total! When I saw how many bowls of corn flakes I'd have to eat to equal
one bowl of Total, I knew I'd be stinko by 9 am.

Jack Desayuno

"PENMART01" > wrote in message
...
> "Jack Schidt®" writes:
>>
>>"Wayne Boatwright" wrote:
>>>
>>> I've made pork and sauerkraut for years, either a small roast or
>>> "country
>>> style" ribs with fresh pack sauerkraut, often with caraway seeds, a few
>>> crush
>>> juniper berries, a teaspoon or two of brown sugar, etc.
>>>
>>> I've never used sour cream in it, but I have eaten it in a couple of
>>> restaurants.
>>>
>>> Do any of you add sour cream? Suggestions on conbinations of
>>> seasonings,
>>> etc.?
>>>
>>
>>No sour cream, but I add beer.
>>
>>Jack Lager
>
> Yeah , but you add beer to corn flakes. hehe

Total! When I saw how many bowls of corn flakes I'd have to eat to equal
one bowl of Total, I knew I'd be stinko by 9 am.

Jack Desayuno

Nancy Howells > wrote in news:hnowells-
:

> I'd do the roast with the fresh-pack sauerkraut, mixed with a granny
> smith apple chopped coarsely, and some caraway seeds. I'd pass on the
> juniper berries - and then would stir in a 1/4 cup of sour cream into
> the kraut before stirring - to "cream it up" a bit.
>

Thanks, Nancy. That's a good starting point and sounds really good. Have
you made it that way?

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

On Sat, 13 Nov 2004 03:12:43 GMT, Wayne Boatwright >
wrote:

>I've made pork and sauerkraut for years, either a small roast or "country
>style" ribs with fresh pack sauerkraut, often with caraway seeds, a few crush
>juniper berries, a teaspoon or two of brown sugar, etc.
>
>I've never used sour cream in it, but I have eaten it in a couple of
>restaurants.
>
>Do any of you add sour cream? Suggestions on conbinations of seasonings,
>etc.?

Depends. I make a mean pork stew with sauerkraut and sour cream,
seasoned with paprika, onions, caraway, and garlic. I also sometimes
cook chops or roasts with sauerkraut seasoned with chopped apples or
applesauce (depending on what I have), bacon, white wine, brown sugar,
mustard, paprika, oregano, thyme and s&p. It's good both ways.

Regards,
Tracy R.

On Sat, 13 Nov 2004 03:12:43 GMT, Wayne Boatwright >
wrote:

>I've made pork and sauerkraut for years, either a small roast or "country
>style" ribs with fresh pack sauerkraut, often with caraway seeds, a few crush
>juniper berries, a teaspoon or two of brown sugar, etc.
>
>I've never used sour cream in it, but I have eaten it in a couple of
>restaurants.
>
>Do any of you add sour cream? Suggestions on conbinations of seasonings,
>etc.?

Depends. I make a mean pork stew with sauerkraut and sour cream,
seasoned with paprika, onions, caraway, and garlic. I also sometimes
cook chops or roasts with sauerkraut seasoned with chopped apples or
applesauce (depending on what I have), bacon, white wine, brown sugar,
mustard, paprika, oregano, thyme and s&p. It's good both ways.

Regards,
Tracy R.

Wayne Boatwright wrote:

>I've made pork and sauerkraut for years, either a small roast or "country
>style" ribs with fresh pack sauerkraut, often with caraway seeds, a few crush
>juniper berries, a teaspoon or two of brown sugar, etc.
>
>I've never used sour cream in it, but I have eaten it in a couple of
>restaurants.
>
>Do any of you add sour cream? Suggestions on conbinations of seasonings,
>etc.?
>
>TIA
>
>
>
I added sour cream when cooked with kielbasa (sp?). Pretty good!

Bubba

Wayne Boatwright wrote:

>I've made pork and sauerkraut for years, either a small roast or "country
>style" ribs with fresh pack sauerkraut, often with caraway seeds, a few crush
>juniper berries, a teaspoon or two of brown sugar, etc.
>
>I've never used sour cream in it, but I have eaten it in a couple of
>restaurants.
>
>Do any of you add sour cream? Suggestions on conbinations of seasonings,
>etc.?
>
>TIA
>
>
>
I added sour cream when cooked with kielbasa (sp?). Pretty good!

Bubba

"PENMART01" > wrote in message
...
> "Jack Schidt®" writes:
> >
> >"Wayne Boatwright" wrote:
> >>
> >> I've made pork and sauerkraut for years, either a small roast or
"country
> >> style" ribs with fresh pack sauerkraut, often with caraway seeds, a few
> >> crush
> >> juniper berries, a teaspoon or two of brown sugar, etc.
> >>
> >> I've never used sour cream in it, but I have eaten it in a couple of
> >> restaurants.
> >>
> >> Do any of you add sour cream? Suggestions on conbinations of
seasonings,
> >> etc.?
> >>
> >
> >No sour cream, but I add beer.
> >
> >Jack Lager
>
> Yeah , but you add beer to corn flakes. hehe
>

I've been known to eat Captain Crunch and beer...........

kili

"PENMART01" > wrote in message
...
> "Jack Schidt®" writes:
> >
> >"Wayne Boatwright" wrote:
> >>
> >> I've made pork and sauerkraut for years, either a small roast or
"country
> >> style" ribs with fresh pack sauerkraut, often with caraway seeds, a few
> >> crush
> >> juniper berries, a teaspoon or two of brown sugar, etc.
> >>
> >> I've never used sour cream in it, but I have eaten it in a couple of
> >> restaurants.
> >>
> >> Do any of you add sour cream? Suggestions on conbinations of
seasonings,
> >> etc.?
> >>
> >
> >No sour cream, but I add beer.
> >
> >Jack Lager
>
> Yeah , but you add beer to corn flakes. hehe
>

I've been known to eat Captain Crunch and beer...........

kili

In article >, Wayne Boatwright
> wrote:
> Do any of you add sour cream? Suggestions on conbinations of seasonings,
> etc.?

Never heard of it with kraut (but I'm a heathen). Mom used caraway;
I've used juniper, too. No brown sugar for me, either.
--
-Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

In article >, Wayne Boatwright
> wrote:
> Do any of you add sour cream? Suggestions on conbinations of seasonings,
> etc.?

Never heard of it with kraut (but I'm a heathen). Mom used caraway;
I've used juniper, too. No brown sugar for me, either.
--
-Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

When I make a crock pot of pork and kraut, I use a lot of fresh ground pepper
and carraway seeds to season it, and to give it some color I will use one of
those tiny cans of chopped green chilies and a red pepper or two thinly sliced
in a julienne style. I always toss a couple hot dogs and fresh brats in there
too so I can have kraut dogs. I love lots of spicy brown mustard on the side
with my pork and sauerkraut, and also like a pork and kraut sandwich (with the
pork well-drained first) with some swiss cheese and brown mustard on rye or
pumpernickel bread.

Michael O'Connor - Modern Renaissance Man

"The likelyhood of one individual being right increases in a direct proportion
to the intensity with which others try to prove him wrong."

Wayne wrote:

> I've made pork and sauerkraut for years, either a small roast or "country
> style" ribs with fresh pack sauerkraut, often with caraway seeds, a few
> crush juniper berries, a teaspoon or two of brown sugar, etc.
>
> I've never used sour cream in it, but I have eaten it in a couple of
> restaurants.
>
> Do any of you add sour cream? Suggestions on conbinations of seasonings,
> etc.?

I tried it with heavy cream earlier this year, and it was awesome.

Bob

Wayne wrote:

> I've made pork and sauerkraut for years, either a small roast or "country
> style" ribs with fresh pack sauerkraut, often with caraway seeds, a few
> crush juniper berries, a teaspoon or two of brown sugar, etc.
>
> I've never used sour cream in it, but I have eaten it in a couple of
> restaurants.
>
> Do any of you add sour cream? Suggestions on conbinations of seasonings,
> etc.?

I tried it with heavy cream earlier this year, and it was awesome.

Bob

ravinwulf > wrote in
:

> Depends. I make a mean pork stew with sauerkraut and sour cream,
> seasoned with paprika, onions, caraway, and garlic. I also sometimes
> cook chops or roasts with sauerkraut seasoned with chopped apples or
> applesauce (depending on what I have), bacon, white wine, brown sugar,
> mustard, paprika, oregano, thyme and s&p. It's good both ways.
>
> Regards,
> Tracy R.
>

Thanks, Tracy. Lots of nice options here!

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Bob" > wrote in news:419625ae$0$32601$45beb828
@newscene.com:

> Wayne wrote:

>> Do any of you add sour cream? Suggestions on conbinations of seasonings,
>> etc.?
>
> I tried it with heavy cream earlier this year, and it was awesome.
>
> Bob

Hmmm... I hadn't considered regular cream. Now I'll have to try it both
way!

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Wayne Boatwright > wrote:

> Do any of you add sour cream?

Russian sauerkraut schi (a kind of soup) can be made of or contain some
pork and is *always* supposed to be served with sour cream. In Hungary,
sauerkraut with pork that contains sour cream is pretty common, the
examples being the famous Székely gulyás and koloszvari rakott kaposzta
(a stew of sauerkraut with sausage and bacon Kolozsvar-style).

Here is George Lang's Székely gulyás recipe. Gundel would add some
garlic (to stew with the pork), green pepper (to cook together with the
pork and sauerkraut), and dill (to sprinkle the dish when it's ready).
He would omit the tomato purée.

Victor

Székely gulyás

1 large onion, peeled and chopped
1/8 pound lard
1 1/2 pounds lean pork, diced
1 tablespoon paprika
2 tablespoons tomato purée
2 pounds sauerkraut
1/2 teaspoon caraway seeds
salt
1/2 cup sour cream

1. Wilt onion in lard in a heavy Dutch oven. Add pork, mix well, and
cook covered for 5 minutes.

2. Add paprika, then the tomato puree; mix well. Add just enough water
to cover everything. Cook over very low heat till meat is almost done.

3. Squeeze sauerkraut well. Add it to the meat with the caraway seeds,
and cook for another 10 to 15 minutes. Salt should be added only at
this point if you think, after tasting it, that it is needed.

4. Spoon sour cream on top, and serve.

Wayne Boatwright > wrote:

> Do any of you add sour cream?

Russian sauerkraut schi (a kind of soup) can be made of or contain some
pork and is *always* supposed to be served with sour cream. In Hungary,
sauerkraut with pork that contains sour cream is pretty common, the
examples being the famous Székely gulyás and koloszvari rakott kaposzta
(a stew of sauerkraut with sausage and bacon Kolozsvar-style).

Here is George Lang's Székely gulyás recipe. Gundel would add some
garlic (to stew with the pork), green pepper (to cook together with the
pork and sauerkraut), and dill (to sprinkle the dish when it's ready).
He would omit the tomato purée.

Victor

Székely gulyás

1 large onion, peeled and chopped
1/8 pound lard
1 1/2 pounds lean pork, diced
1 tablespoon paprika
2 tablespoons tomato purée
2 pounds sauerkraut
1/2 teaspoon caraway seeds
salt
1/2 cup sour cream

1. Wilt onion in lard in a heavy Dutch oven. Add pork, mix well, and
cook covered for 5 minutes.

2. Add paprika, then the tomato puree; mix well. Add just enough water
to cover everything. Cook over very low heat till meat is almost done.

3. Squeeze sauerkraut well. Add it to the meat with the caraway seeds,
and cook for another 10 to 15 minutes. Salt should be added only at
this point if you think, after tasting it, that it is needed.

4. Spoon sour cream on top, and serve.

(Victor Sack) wrote in news:1gn7omp.qhj9v31lwoblqN%
:

> Wayne Boatwright > wrote:
>
>> Do any of you add sour cream?
>
> Russian sauerkraut schi (a kind of soup) can be made of or contain some
> pork and is *always* supposed to be served with sour cream. In Hungary,
> sauerkraut with pork that contains sour cream is pretty common, the
> examples being the famous Székely gulyás and koloszvari rakott kaposzta
> (a stew of sauerkraut with sausage and bacon Kolozsvar-style).
>
> Here is George Lang's Székely gulyás recipe. Gundel would add some
> garlic (to stew with the pork), green pepper (to cook together with the
> pork and sauerkraut), and dill (to sprinkle the dish when it's ready).
> He would omit the tomato purée.
>
> Victor
>
> Székely gulyás
>
> 1 large onion, peeled and chopped
> 1/8 pound lard
> 1 1/2 pounds lean pork, diced
> 1 tablespoon paprika
> 2 tablespoons tomato purée
> 2 pounds sauerkraut
> 1/2 teaspoon caraway seeds
> salt
> 1/2 cup sour cream
>
> 1. Wilt onion in lard in a heavy Dutch oven. Add pork, mix well, and
> cook covered for 5 minutes.
>
> 2. Add paprika, then the tomato puree; mix well. Add just enough water
> to cover everything. Cook over very low heat till meat is almost done.
>
> 3. Squeeze sauerkraut well. Add it to the meat with the caraway seeds,
> and cook for another 10 to 15 minutes. Salt should be added only at
> this point if you think, after tasting it, that it is needed.
>
> 4. Spoon sour cream on top, and serve.

Thank you, Victor, for the excellent recipe! I've had some pork thawing
since morning, and this will now be dinner.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

(Victor Sack) wrote in news:1gn7omp.qhj9v31lwoblqN%
:

> Wayne Boatwright > wrote:
>
>> Do any of you add sour cream?
>
> Russian sauerkraut schi (a kind of soup) can be made of or contain some
> pork and is *always* supposed to be served with sour cream. In Hungary,
> sauerkraut with pork that contains sour cream is pretty common, the
> examples being the famous Székely gulyás and koloszvari rakott kaposzta
> (a stew of sauerkraut with sausage and bacon Kolozsvar-style).
>
> Here is George Lang's Székely gulyás recipe. Gundel would add some
> garlic (to stew with the pork), green pepper (to cook together with the
> pork and sauerkraut), and dill (to sprinkle the dish when it's ready).
> He would omit the tomato purée.
>
> Victor
>
> Székely gulyás
>
> 1 large onion, peeled and chopped
> 1/8 pound lard
> 1 1/2 pounds lean pork, diced
> 1 tablespoon paprika
> 2 tablespoons tomato purée
> 2 pounds sauerkraut
> 1/2 teaspoon caraway seeds
> salt
> 1/2 cup sour cream
>
> 1. Wilt onion in lard in a heavy Dutch oven. Add pork, mix well, and
> cook covered for 5 minutes.
>
> 2. Add paprika, then the tomato puree; mix well. Add just enough water
> to cover everything. Cook over very low heat till meat is almost done.
>
> 3. Squeeze sauerkraut well. Add it to the meat with the caraway seeds,
> and cook for another 10 to 15 minutes. Salt should be added only at
> this point if you think, after tasting it, that it is needed.
>
> 4. Spoon sour cream on top, and serve.

Thank you, Victor, for the excellent recipe! I've had some pork thawing
since morning, and this will now be dinner.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"PENMART01" > wrote in message
...
> >Wayne Boatwright
> >
> >I've made pork and sauerkraut for years, either a small roast or "country
> >style" ribs with fresh pack sauerkraut, often with caraway seeds, a few
crush
> >juniper berries, a teaspoon or two of brown sugar, etc.
> >
> >I've never used sour cream in it, but I have eaten it in a couple of
> >restaurants.
> >
> >Do any of you add sour cream? Suggestions on conbinations of seasonings,
> >etc.?
>
> I like to add some onions and paprika, and apples instead of sugar, but I
don't
> like the dish with sour cream, um not kosher.

Very well said. That sour cream screws up pork every time, doesn't it.

pavane

Wayne Boatwright > wrote in message >...
> I've made pork and sauerkraut for years, either a small roast or "country
> style" ribs with fresh pack sauerkraut, often with caraway seeds, a few crush
> juniper berries, a teaspoon or two of brown sugar, etc.
>
> I've never used sour cream in it, but I have eaten it in a couple of
> restaurants.
>
> Do any of you add sour cream? Suggestions on conbinations of seasonings,
> etc.?

Very common in parts of Hungary and Croatia. But, as my family is from
the southern part of Croatia, our version was more of a Mediterranean
style and without the paprika and sour cream.

This is my cousin Steve Pitalo's version of Kupus (sauerkraut)

1 medium onion, coarsely chopped

Zest of 1/4 to 1/2 of an orange

2 to 3 Tbsp. of fresh parsley

2 jars of sauerkraut (use home made if possible)

meat of 2 to 3 pork chops (lean)

1 qt. of chicken stock

2 large cloves garlic

extra virgin olive oil


Saute onion until slightly caramelized. Add garlic and parsley and
saute. In a different pan caramelize the pork (brown it). Add a
small amount of chicken stock to the onions and continue to caramelize
adding more stock as it evaporates. Add the pork and the sauerkraut.
Continue to caramelize the sauerkraut until browm always adding small
portions of chicken stock to keep from burning the vegetables. In
about the last 5 minutes of cooking, add the zest and cook it to
flavor the whole thing. Then cut to the lowest heat and let sit for
an hour. Heat up when ready to serve.

It probably wouldn't hurt to top this with a little sour cream.

D.M.

Wayne Boatwright > wrote in message >...
> I've made pork and sauerkraut for years, either a small roast or "country
> style" ribs with fresh pack sauerkraut, often with caraway seeds, a few crush
> juniper berries, a teaspoon or two of brown sugar, etc.
>
> I've never used sour cream in it, but I have eaten it in a couple of
> restaurants.
>
> Do any of you add sour cream? Suggestions on conbinations of seasonings,
> etc.?

Very common in parts of Hungary and Croatia. But, as my family is from
the southern part of Croatia, our version was more of a Mediterranean
style and without the paprika and sour cream.

This is my cousin Steve Pitalo's version of Kupus (sauerkraut)

1 medium onion, coarsely chopped

Zest of 1/4 to 1/2 of an orange

2 to 3 Tbsp. of fresh parsley

2 jars of sauerkraut (use home made if possible)

meat of 2 to 3 pork chops (lean)

1 qt. of chicken stock

2 large cloves garlic

extra virgin olive oil


Saute onion until slightly caramelized. Add garlic and parsley and
saute. In a different pan caramelize the pork (brown it). Add a
small amount of chicken stock to the onions and continue to caramelize
adding more stock as it evaporates. Add the pork and the sauerkraut.
Continue to caramelize the sauerkraut until browm always adding small
portions of chicken stock to keep from burning the vegetables. In
about the last 5 minutes of cooking, add the zest and cook it to
flavor the whole thing. Then cut to the lowest heat and let sit for
an hour. Heat up when ready to serve.

It probably wouldn't hurt to top this with a little sour cream.

D.M.

(D. A.'Dutch' Martinich) wrote in
om:

> Wayne Boatwright > wrote in message
> >...
>> I've made pork and sauerkraut for years, either a small roast or
>> "country style" ribs with fresh pack sauerkraut, often with caraway
>> seeds, a few crush juniper berries, a teaspoon or two of brown sugar,
>> etc.
>>
>> I've never used sour cream in it, but I have eaten it in a couple of
>> restaurants.
>>
>> Do any of you add sour cream? Suggestions on conbinations of
>> seasonings, etc.?
>
> Very common in parts of Hungary and Croatia. But, as my family is from
> the southern part of Croatia, our version was more of a Mediterranean
> style and without the paprika and sour cream.
>
> This is my cousin Steve Pitalo's version of Kupus (sauerkraut)
>
> 1 medium onion, coarsely chopped
>
> Zest of 1/4 to 1/2 of an orange
>
> 2 to 3 Tbsp. of fresh parsley
>
> 2 jars of sauerkraut (use home made if possible)
>
> meat of 2 to 3 pork chops (lean)
>
> 1 qt. of chicken stock
>
> 2 large cloves garlic
>
> extra virgin olive oil
>
>
> Saute onion until slightly caramelized. Add garlic and parsley and
> saute. In a different pan caramelize the pork (brown it). Add a
> small amount of chicken stock to the onions and continue to caramelize
> adding more stock as it evaporates. Add the pork and the sauerkraut.
> Continue to caramelize the sauerkraut until browm always adding small
> portions of chicken stock to keep from burning the vegetables. In
> about the last 5 minutes of cooking, add the zest and cook it to
> flavor the whole thing. Then cut to the lowest heat and let sit for
> an hour. Heat up when ready to serve.
>
> It probably wouldn't hurt to top this with a little sour cream.
>
> D.M.
>

That's sounds really good! I like the idea of that touch of orange, and
the cooking method is different than any I've tried. Will keep this for
next time.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.