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(D. A.'Dutch' Martinich) wrote in
om:

> Wayne Boatwright > wrote in message
> >...
>> I've made pork and sauerkraut for years, either a small roast or
>> "country style" ribs with fresh pack sauerkraut, often with caraway
>> seeds, a few crush juniper berries, a teaspoon or two of brown sugar,
>> etc.
>>
>> I've never used sour cream in it, but I have eaten it in a couple of
>> restaurants.
>>
>> Do any of you add sour cream? Suggestions on conbinations of
>> seasonings, etc.?
>
> Very common in parts of Hungary and Croatia. But, as my family is from
> the southern part of Croatia, our version was more of a Mediterranean
> style and without the paprika and sour cream.
>
> This is my cousin Steve Pitalo's version of Kupus (sauerkraut)
>
> 1 medium onion, coarsely chopped
>
> Zest of 1/4 to 1/2 of an orange
>
> 2 to 3 Tbsp. of fresh parsley
>
> 2 jars of sauerkraut (use home made if possible)
>
> meat of 2 to 3 pork chops (lean)
>
> 1 qt. of chicken stock
>
> 2 large cloves garlic
>
> extra virgin olive oil
>
>
> Saute onion until slightly caramelized. Add garlic and parsley and
> saute. In a different pan caramelize the pork (brown it). Add a
> small amount of chicken stock to the onions and continue to caramelize
> adding more stock as it evaporates. Add the pork and the sauerkraut.
> Continue to caramelize the sauerkraut until browm always adding small
> portions of chicken stock to keep from burning the vegetables. In
> about the last 5 minutes of cooking, add the zest and cook it to
> flavor the whole thing. Then cut to the lowest heat and let sit for
> an hour. Heat up when ready to serve.
>
> It probably wouldn't hurt to top this with a little sour cream.
>
> D.M.
>

That's sounds really good! I like the idea of that touch of orange, and
the cooking method is different than any I've tried. Will keep this for
next time.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

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