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When I was a child we had a Polish lady who came every week to help Mom clean house. She taught Mom to make cabbage rolls - and I gather that where she came from, they always included (a lot of) sauerkraut along with V-8 juice and tomatoes, all layered in a deep pot and simmered for hours. I have never ever tasted any like those anywhere since - except the ones I make (from the memory of that recipe .. no one ever wrote it down it seems).
I love the stuff but am not supposed to eat cruciferous vegetables any more and this recipe includes two forms - the sauerkraut and the leaves of cabbage rolled around the rice/pork mixture - so I only make it once a year, if that, these days. So nice and tangy .. and leftovers are usually even better than the first day. It also freezes beautifully. I think homemade fermented sauerkraut is probably the better option for me but I don't always have the patience to make some when I get into the mood for these favorite cabbage rolls so I usually resort to buying canned.
Aery11, V-8!!!!! That's what my cabbage rolls need!! Husband likes them, but there's always something "missing" and we haven't been able to pin it down! I'll use V-8 next time!! THANK YOU!!
Aery11, V-8!!!!! That's what my cabbago rolls need!! Husband likes them, but there's always something "missing" and we haven't been able to pin it down! I'll use V-8 next time!! THANK YOU!!
You are very welcome! Glad if I inadvertently helped.
For a small quart-sized batch like we're making today, the minimum time is about three days, although the kraut will continue to ferment and become tastier for many days after that.
I don't make sauerkraut. I have a day job (watching TV and going out to the beer garden). Store bought sauerkraut, however, has become a game. There are many types, many of which are so under fermented, strictly for raw on sandwiches, and are not appropriate for cooking. Today I stick to real honest to goodness Silver Floss (if you can find it) or some brand in the chill cabinet at the store. I almost never drain and wash it anymore - turns it flavorless. Phony sauerkraut is useless stuff and there is a lot of it out there. On top of it, it costs double what it did just 10 years ago.
I like the German sauerkraut in the jars at Aldi. Some of it also contains reisling wine.
Many of my friends make their own sauerkraut. However, as I consume about 24oz a year, it hardly seems worth it. I tend to substitute raw cabbage for sauerkraut in a number of dishes to reduce the amount of sodium in the dishes.
Pork and sauerkraut is a big deal around here on January 1st. You'll find churches, fire companies, etc. holding pork and sauerkraut meals to make money. It is normally served with mashed potatoes.
It is a tradition and it is believed that if you eat this on the first day of the year you will have good luck in the new year. Anyone else have this or is it just known as a good old Pennsylvania Dutch tradition.
Pork and sauerkraut is a great thing to make in the crockpot.
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