Sauerkraut Zaprazena Kapusta (Zablazich) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 large can sauerkraut
1 onion
Crisco
Flour
Salt and pepper to taste
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Directions: |
Directions:Rinse a large can of sauerkraut; put in a pan and cover with water. Bring to a boil and simmer until water cooks down a little. Sauté an onion in about a generous tbsp of Crisco until dark brown. Add flour a tbsp at a time and stir until it gets to be a dark roux. It should be a little thicker than gravy. Add to the cooked sauerkraut. If it's too thick, add some water. Salt and pepper to taste. (After writing this down I realize how hard it is to explain. If you don't already know how to make this you will have to keep trying like I did, but I know that none of you are as clueless about cooking as I was). |
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Personal
Notes: |
Personal
Notes: I'll never forget how I learned to make this, let alone pronounce it. We lived on S. Ogden in the big house and I asked Dorothy to show me how to make it. Well, I was such a novice as far as cooking was concerned, so I kept asking her all these dumb questions like "how brown do I get these onions" and she would say " as brown as you want them". "How much flour do I add?" "As much as you want." I really was hoping she would say that it's dark enough or thick enough, but she didn't want to make it too easy. I eventually learned to make it so it wouldn't taste like paste.
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