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Sauerkraut Recipe

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This recipe for Sauerkraut, by , is from Amanda & Aaron's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Peters

Category:
Category:

Ingredients:  
Ingredients:  
*2 bags of sauerkraut
*4 sweet onions (sliced)
*4 cloves of garlic (leave whole)
*2 sticks butter
*Dried sweet basil (to taste)
*Salt/ Pepper (as needed)

Directions:
Directions:
1. Place bagged kraut into a colander and break apart as you rinse it. The more you rinse it, the less sour it will be. I usually do a very quick rinse because I like my kraut to be a bit tart (how I remember it at all the Pohrebny Christmas Eve parties). Set aside.

2. Melt two sticks of butter in large pot (make sure it is big enough to hold all kraut/ onions).

3. Saute onions in butter until they are softened/ translucent.

4. Add in a pinch or two of salt.

5. Start to mix in the prepared kraut with the onions. Leave on low heat.

6. Add cloves of garlic.

7. Add a few shakes of sweet basil & pepper.

8. Add in one cup of water and cover pot (still on low heat).

9. Simmer for about two hours on low heat. Check every 10 to 15 minutes to stir and to see if water is left at bottom of pot. If bottom of pot is dry, add in 1/2 to 1 cup of water each time.

10. Add in more salt/ pepper/ basil as needed to taste.

*You can also cut this recipe in half. I usually simmer kraut for 45 mins to an hour.

Personal Notes:
Personal Notes:
This is a true Pohrebny Christmas Eve staple. One of my favorites, and even better in the pedaheh! Enjoy!

 

 

 

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