Sauerkraut

Even if you hate sauerkraut you'll love this! This is best when made at least one day ahead of time and re-heated. You'll need a large Dutch oven or stock pot for this.

2 - 3 tablespoons rendered goose grease,
duck grease, or bacon fat
30 - 40 g
2 - 4 onions
1 can/jar store-bought sauerkraut
1 small head of cabbage
1 - 3 Macintosh or Granny Smith apples (optional)
1 - 2 cups tomato juice 250 - 500 ml (optional)
¼ - 1 teaspoon caraway seeds 1 - 5 ml (optional)

Chop onions. Put (cold) grease or fat in pot on low heat. Add onions and saute until cooked through (clear and soft, but not brown — takes about 15 - 20 minutes).

Meanwhile chop the head of cabbage (except for the core) into narrow strips. Strain the canned sauerkraut, and throw out the juice. (If you are adding the apples, also peel, core, and chop them at this time.)

When the onions are cooked, add all remaining ingredients. Add enough water to just cover. Simmer slowly forever. Well, at least 2 hours.

Serves 6 - 10 people, depending on how much they like sauerkraut!


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This page created and maintained by
A. Steinbergs

Last revised September 19, 2008