"kilikini" > wrote in message
m...
>
> "aem" > wrote in message
> ps.com...
>>
>> Nancy Young wrote:
>> > Thanks, Sheldon, that helps a lot. Now all I need is
>> > the rump roast. And, I have been informed that red
>> > cabbage is a required side dish, I know that's been
>> > posted eight million times, I'll look.
>> >
>> Glad you started this thread and got such good replies. We'll be
>> having sauerbraten next week. Yes, with red cabbage and yes, with
>> homemade egg noodles. Very likely with a good dark beer. You know
>> what else Jake Wirth's in Boston served with this? Pumpernickel bread,
>> dark, thickly sliced. This is a great meal. -aem
>>
>
> I'll take the red cabbage and the beer, but you can keep your sauerbraten.
> LOL. More for you! My mom used to make it and it was one of those things
> I
> would sit and sit and sit at the table for hours until I had to eat it to
> get up to finally use the restroom.
>
> kili
>
>
I like rotkohl with all kinds of things but I really like my sauerkraut with
sausages.

I pickled my own sauerkraut this year and I can't find my recipe for cooking
it but I never use it anyway.

My Sauerkraut

2 cups sauerkraut, drained
1 large onion
1 med apple
bacon fat
brown sugar

Cook the onions and apples as for caramelized onions in the bacon fat. When
they have softened add the sauerkraut and cook stirring often until the
whole mess is light brown.

Add brown sugar to taste or not as desired.

If serving with sausages, Brown the sausages and add to the pot to simmer
with the sauerkraut till it's as described above.

MoM