Sauerkraut question
On Wednesday, January 21, 2015 at 11:17:39 AM UTC-5, Thomas wrote:
> On Tuesday, January 20, 2015 at 10:26:39 PM UTC-5, Tommy Joe wrote:
> > > I was wondering if there is a simple way to doctor up the kraut, >
> > TJ
>
> How about some onions sauteed in butter?
That sounds good. I suppose really what I felt was lacking was a bit of fat. The pork I will have with the kraut is pretty lean, so yes I think a bit of butter sounds good. I'm not a big kraut freak. Best I ever had was in a small Czech restaurant in Hollywood Cal years ago - a cheap place, very simple dish, very tender pork swimming in kraut juice along with 'dumplings' they said were made from stale bread. The kraut was reddish and sweet but also tangy - great the way it melded in with the dumplings and meat. I would never have the patience to make my own kraut from scratch, at least as far as I know.
TJ
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