Swedish Sauerkraut Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. smoked pork jowl, diced
2 medium yellow onions, diced
1 lb green cabbage, cored and shredded
2 qt. sauerkraut, drained and rinsed with clear water
1 apple, cored and coarsely chopped
2 cups dry white wine
1 Tbsp light brown sugar
1 tsp caraway seed
1 tsp ground black pepper
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Directions: |
Directions:Heat a 6-8qt pot and add the diced pork jowl. Brown the meat to render off most of it's fat. Remove the meat and set aside. Pour off most of the fat, leaving 2 Tbsp or so and add the onions. Saute for a few minutes and then add the cabbage and meat back to the pot. Cook covered 5 minutes until cabbage wilts. Add the remaining ingredients to the pot and stir to combine. Cover and simmer gently for 1 hour, stirring occasionally. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:90 minutes |
Personal
Notes: |
Personal
Notes: This is a great recipe for those who don't care for the strong flavor of Sauerkraut! It is very mellow and very good. Sauerkraut is a vegetable served throughout most of Northern Europe. This is because cabbage grows well in the climate and the cabbage could be preserved for many months by turning it into Kraut! This is another of Jeff Smith's incredible recipes.
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