Recipe for "sour cooked cabbage" or "sauerkraut"; cooked and eaten same day.?

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Lulubelle

New member
Recipe for "sour cooked cabbage" or "sauerkraut"; cooked and eaten same day.?

the version I recently had at a German restaurant was cooked same day. Had caraway seeds, and bits of bacon and pork in it. They said it stays a long time in the fridge, but they cook it daily because of the demand. I could not get the recipe from them, however.
I'm sorry, I wasn't clear. I want to make the sauerkraut. (cook the cabbage into sauerkraut), I know what to do with it afterward. Thanks
 
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allexgirl

New member
This is how we have made it for years.My grandpa was part German,so this is from the old school.
Simple and tastey.
I use pork hocks,pork steak,country ribs or brats,,, depends what you wanna make.
Open a can of sauerkraut(I drain it)
Pour over meat,add a little brown sugar,slices of onions(lots) and caraway seed(opt.)
Pieces of fried bacon is also opt.
That's it.Add a little water also.
The meat really flavors it.
You can leave out the meat and heat the sauerkraut mixture on top of the stove.
I usually bake it in the oven.
 
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