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sauerkraut [moved from General Topics]

I had to buy some sauerkraut for a football party recently, but it only came in a HUGE container. I love the stuff, but have never used it for anything but brats. What else to do? also, how long will it last in the fridge? Thanks!

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  1. I love saurkraut and use it a lot so it never really sits for long, but on a couple of occasions I have kept it in the fridge for months with no problems.
    But that's rarely necessary in my house.

    As for other dishes to use it in, Sauerkraut & Kidney Bean Soup is an old family favorite, as is Szekely Goulash (pork braised w/ saurkraut. paprika, and sour cream). There are other soups slaws you can make too.
    Versatile stuff.

    1 Reply
    1. re: The Professor

      We also love Szekely goulash! It's awesome!

    2. Joanne Fluke writes mysteries featuring a cookie chef who quotes recipes. Her recent book, "Cream Puff Murder", includes cookies based on chocolate sauerkraut cake quaintly called "Don't Ask, Don't Tell Cookies" which uses 2 cups of the kraut per batch. Now there's a really far out way to use up that big vat!

      1 Reply
      1. re: DonShirer

        Sounds intriguing.
        About 48 years ago, I saw Groucho Marx in a one man show in NYC...actually it was more like a lecture/talk consisting of reminiscences (and it was great, by the way).
        In among the show-biz stories he told were some stories about his childhood, including a a winding tale about a date he had gone on and instead of saving enough money for getting his date home, he sprang for some "sauerkraut candy".
        I turned up a couple of recipes on the interweb (though only one used actual sauerkraut)...one of these days I'll give it a spin...

      2. This is a 1950-ish recipe I really like... no exact proportions. The onion and apple dissolve into the kraut and mellow the sharp flavor a bit.

        The reason for the invention of sauerkraut was to preserve cabbage over the long winter months in much more insanitary conditions than your frig, so it won't go bad quickly. <g>

        Generally I use two small or one large can of Silverfloss sauerkraut. This nicely fills an 8 x 8 pyrex pan a little over halfway, so you can use that a guide for your leftovers.

        Put kraut in a sieve and rinse to get rid of some of the salt. Put in baking pan and mix with

        1 can cream of mushroom soup
        1 diced or shredded green apple
        one medium chopped onion
        If you like caraway seeds, throw in a tablespoon or two
        A tablespoon or two of tomato paste is also great, but not necessary
        About half a cup of water - you want this looking just a little soupy, don't want the kraut to dry out

        I usually put this in to bake at 350 about half an hour before I add the meat.

        Saute two pork chops in a little canola oil, floured and dusted with thyme, 3-4 minutes each side. Add to baking dish - really wedge down until they're almost buried in the kraut. Sprinkle with paprika. Bake for about another half hour. Cooking time depends on the type of pork - I'd probably go 45 minutes for thick bone-in chops. 30 minutes is fine for boneless or thin chops with bone.

        Serve with baked potatoes. No need for butter or sour cream, just mash the kraut into the potato.

        My Dad used to call this peasant food - lucky peasants!

        This is also good with kielbasa, which you don't have to brown first, just bury it in the kraut.

        3 Replies
        1. re: pasuga

          i will definitely try this one! Thanks!

          1. re: noogitlvr

            When you try it, let me know if you like it?

          2. re: pasuga

            I do something similar with pork ribs, sometimes adding some sausages or fatback, but never the mushroom soup, though that sounds like a tasty addition. It is also good with a bit of thyme or marjoram.

            A long-cooked bigos is also a very tasty option at this time of year.

          3. Mom's go-to dish, although I've never seen a recipe. She just whips it up (like ya do). Not sure who or where it came from. I've seen her make it a hundred times, but the meat amounts are estimated here, as this is loosely defined as a recipe.
            (Also, she insists caraway seed sauerkraut is the only way to go. You might add caraway if your kraut is the unseasoned variety.)

            1 potato for each diner, cut bite-size
            3-4 pork chops
            5 slices bacon, diced
            1/2 lb pork sausage
            2 c. sauerkraut, drained
            chicken, pork or veg stock
            flour
            Boil potatoes in salted water. Drain and keep warm.

            While they cook, in large skillet, brown sausage and bacon together; add pork chops and brown them on both sides. Drain grease into a second pan, large enough to make gravy in. Add kraut to the Pan O' Pork. Cover and reduce heat.

            Meanwhile, make a roux from pork drippings; whisk stock in and season to taste with S&P; keep hot. When chops are cooked through, bone and dice. Return to Pan O' Pork.

            Serve Pork and Kraut mixture over Hot Potatoes; top with gravy. Mmm mmm, pig.

            1 Reply
            1. re: WhatThePho

              That was magnificently described, I must now put Pan O' Pork on my to-cook list!

            2. Pork ribs and saurkraut!!