Braised apples, onion, carrots and even a bit of garlic, make this sauerkraut a crowd pleaser. I've served it to many and it is universally admired. Unlike it's original namesake, which literally means 'sour cabbage' mine isn't all so sour. The added vegetables along with a bit of brown sugar, improve the flavor while reminding you of the central ingredient, fermented shredded cabbage.
As I wrote about previously, sauerkraut is a New Year's day tradition for many and brings a year of good luck. So, today I'm pairing the kraut with ham, but you could easily substitute a pork roast. This kraut is also excellent with bratwurst, and I use the same recipe when making it. If you have kids that like hot-dogs, through some of those in too. Below I'll give you tips on how to do the kraut for brats and pork roast, as well as the classic holiday ham.
Ingredients
2 tablespoons vegetable oil
1 onion, chopped (red, Spanish or sweet)
salt and pepper
2 medium carrots, shredded
1 large apple, sliced and cored (golden delicious preferred)
1 clove garlic, chopped
2 tablespoons mustard (Dijon or stoneground)
2 packages (32 ounce each) sauerkraut, drained
1/3 cup brown sugar (more optional)
Directions
If you are making a pork roast or bratwurst, brown the meat first on all sides in a Dutch oven or deep skillet using a little vegetable oil. Use the drippings to sauté the vegetables in the next step instead of the vegetable oil.
Over medium-high heat, add oil to a Dutch oven or large deep skillet. When shimmering, add the chopped onion and cook for 3-4 minutes, stirring regularly. Add the shredded carrots and cook 5 minutes more, stirring occasionally. Sprinkle with salt and pepper. Stir in the sliced apple, chopped garlic, and mustard then add the drained sauerkraut. Stir to combine and add the brown sugar, using more or less to your desire sweetness.
If making a ham, add the sauerkraut mixture around the ham in a roasting pan, cover with foil and bake until the ham is just warmed through, about 2 hours at 275F degrees (follow package directions). Drain the sauerkraut before serving.
If making a pork roast, sprinkle the browned pork roast with a thin layer of sugar (white or brown) and add the pork roast to the sauerkraut. Roast until the meat is done, stirring the sauerkraut several times during roasting to ensure even cooking. If it begins to brown excessively, cover with foil. Drain the sauerkraut before serving.
If making bratwurst, add the brats to the sauerkraut mixture and add two cans of dark beer or a similar amount of chicken broth. Reduce heat to a low simmer and cover the pan. Cook for 45 minutes, stirring occasionally. Drain the sauerkraut before serving with or on top of, the brats.
Ingredients
2 tablespoons vegetable oil
1 onion, chopped (red, Spanish or sweet)
salt and pepper
2 medium carrots, shredded
1 large apple, sliced and cored (golden delicious preferred)
1 clove garlic, chopped
2 tablespoons mustard (Dijon or stoneground)
2 packages (32 ounce each) sauerkraut, drained
1/3 cup brown sugar (more optional)
Directions
If you are making a pork roast or bratwurst, brown the meat first on all sides in a Dutch oven or deep skillet using a little vegetable oil. Use the drippings to sauté the vegetables in the next step instead of the vegetable oil.
Over medium-high heat, add oil to a Dutch oven or large deep skillet. When shimmering, add the chopped onion and cook for 3-4 minutes, stirring regularly. Add the shredded carrots and cook 5 minutes more, stirring occasionally. Sprinkle with salt and pepper. Stir in the sliced apple, chopped garlic, and mustard then add the drained sauerkraut. Stir to combine and add the brown sugar, using more or less to your desire sweetness.
If making a ham, add the sauerkraut mixture around the ham in a roasting pan, cover with foil and bake until the ham is just warmed through, about 2 hours at 275F degrees (follow package directions). Drain the sauerkraut before serving.
If making a pork roast, sprinkle the browned pork roast with a thin layer of sugar (white or brown) and add the pork roast to the sauerkraut. Roast until the meat is done, stirring the sauerkraut several times during roasting to ensure even cooking. If it begins to brown excessively, cover with foil. Drain the sauerkraut before serving.
If making bratwurst, add the brats to the sauerkraut mixture and add two cans of dark beer or a similar amount of chicken broth. Reduce heat to a low simmer and cover the pan. Cook for 45 minutes, stirring occasionally. Drain the sauerkraut before serving with or on top of, the brats.
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