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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Polish Kraut Recipe

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This recipe for Polish Kraut is from Arkansas "Hill People" Cooking , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
ROUX:
1/4 C Fat (bacon meat, drippings sausage ends, etc)
1/2 Onion
1/4 C Flour
Salt and Pepper (three finger pinch)

KRAUT:
1 Head of Cabbage
1/2 Onion
JAR of favorite Kraut with Juice
1/4 C Fat (bacon meat, drippings sausage ends, etc)
Fresh or Smoked Sausage
1/4 t Caraway Seed
1 t Brown Sugar
Directions:
Directions:
ROUX:
Add all ingredients to a blender or processor, until smooth. Set aside

KRAUT:
Simmer Sausage and save some juices
In a large Stock pot, add fat (not roux)
Shred cabbage and add to the pot
Add Onion and stir fry adding salt and pepper. Cook 35 minutes, until onion and is see thru and cabbage soft.
Add store sauerkraut with juice and roux, stir throughout
Add sausage juice and water to level off. Allow to thicken as desired and dont't let it stick to bottom.
Add Caraway seed and brown sugar. Lower the heat and simmer 35 minutes.
Add Sausage and additional liquid if needed. Salt and Pepper to re-season
Continue on Stove top on Low temp or in oven on 325º
It's done when all is fork tender. Depending on Cabbage size and sausage pieces, may take longer for cooking times.
Garnish with fresh herbs, sour cream, horseradish or new boiled potatoes
(Carrots, bacon, chicken or cooked noodles are all optional add ins)
Personal Notes:
Personal Notes:
This is a "heavenly" recipe, from the Chicago area. My sister-in-law's recipe.

 

 

 

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