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OPAH'S BAVARIAN KRAUT Recipe

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This recipe for OPAH'S BAVARIAN KRAUT is from Campbell & Indrelunas Family Cookbook, 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:  
Two jars of good sauerkraut
A pound or two of pork shoulder, butt or ribs
Dry white wine
Butter
Sweet Hungarian paprika
Directions:
Directions:
Two jars of good kraut in the refrigerated section of store – drain, rinse with water, drain and rinse three to four times to get the brining liquid off of the kraut.

Meanwhile, take a bit of vegetable oil into the bottom of a large pan. Heat. Take a cut of pork – short ribs, bone in pork shoulder....pork with some bones/fat preferable to lean in this recipe. Season with salt and pepper and brown on both sides.

When browned, add kraut to the large pot....add a little dry white wine, about three tbls. butter, about 1/3 cup sweet Hungarian sweet paprika and let simmer for HOURS, adding a bit of dry white wine and/or water as needed. The goal is mellow kraut with a hint of pork flavor and color – and redder than we know here in the US due to nice Hungarian mild paprika flavor. It is a matter of your taste. I sometimes add a little bit of butter to glisten at the end.

I also do this in a crockpot after browning the meat.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 min
Personal Notes:
Personal Notes:
I learned to make this with Juergen and Opa in Bavaria. His kraut was the best I'd ever had so I asked him to teach me how. Mellow and sweet and delicious!

 

 

 

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