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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Kaine Tovar
[email protected]This dish is a classic for a reason. It's simple to make, but it's always a crowd-pleaser. I love serving it with mashed potatoes and gravy.
Cyprian JohnVianney
[email protected]I'm not sure what went wrong, but my sauerkraut turned out really bland. I think I might have used the wrong kind of sauerkraut.
tamim Is
[email protected]This was my first time making sauerkraut and variety meats, and it turned out great! I used a slow cooker, which made it really easy. I will definitely be making this dish again.
svp Chandima
[email protected]I love this dish! It's so hearty and flavorful. I always make a big batch and freeze the leftovers.
Juliana Nikoi
[email protected]This dish was a bit too rich for my taste. The variety meats were a bit too fatty, and the sauerkraut was a bit too sour. I think I would prefer a lighter version of this dish.
Mary The Berry [Hawaiian pizza rolls]
[email protected]I followed the recipe exactly, but my sauerkraut turned out too sour. I think I would use less vinegar next time.
Bijay Rijal
[email protected]This was a delicious and hearty meal. The sauerkraut was perfectly sour, and the variety meats were tender and flavorful. I would definitely recommend this dish to anyone who loves German food.
Sita Khattri
[email protected]I'm not a big fan of variety meats, but I was pleasantly surprised by this dish. The sauerkraut was tangy and flavorful, and the meats were cooked well. I especially liked the sweetbreads.
Onyx DeJohnette
[email protected]This German sauerkraut and variety meats dish was a hit with my family! The flavors were rich and complex, and the variety meats were cooked to perfection. I especially loved the crispy pork belly and the tender liver. I will definitely be making thi