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Has anyone here that has The Gourmet Cookbook made the
- Thread starter orchid
- Start date
richard-in-cincy
Well-known member
Info...
I have not made that recipe, but I have it out and am looking it over. This is your basic Austrian Sauerkraut 101 and it is a very authentic recipe, especially the absolutely essential soak and rinsing of the sauerkraut to start with. However, an Austrian would cook the bacon to render the fat, then use that in place of the butter.
The Schnapps is optional, and you probably wouldn't even miss it with the other ingredients, apples, and Riesling.
Apple schnapps is not a sweet liqueur. It is a distilled clear eau de vie and has very little apple taste. A suitable sub would be Calvados or Applejack if you have either of those, if not, a splash of cognac or brandy will stand in just fine.
And to be true to the recipe, you should use a German or Alsatian Riesling. The American Rieslings taste nothing like the German ones.
Enjoy!
I have not made that recipe, but I have it out and am looking it over. This is your basic Austrian Sauerkraut 101 and it is a very authentic recipe, especially the absolutely essential soak and rinsing of the sauerkraut to start with. However, an Austrian would cook the bacon to render the fat, then use that in place of the butter.
The Schnapps is optional, and you probably wouldn't even miss it with the other ingredients, apples, and Riesling.
Apple schnapps is not a sweet liqueur. It is a distilled clear eau de vie and has very little apple taste. A suitable sub would be Calvados or Applejack if you have either of those, if not, a splash of cognac or brandy will stand in just fine.
And to be true to the recipe, you should use a German or Alsatian Riesling. The American Rieslings taste nothing like the German ones.
Enjoy!
Richard, I see that the heavy cream is optional. Is it traditional? Would you add it to
this dish? I ask because it seems like quite alot of cream to me, but then I've not had this type of sauerkraut before.
{edited to add, the recipe is also at the link, for those who might not have the book and would like to check out the recipe}
http://www.epicurious.com/recipes/food/views/Riesling-Braised-Sauerkraut-and-Apples-107225
this dish? I ask because it seems like quite alot of cream to me, but then I've not had this type of sauerkraut before.
{edited to add, the recipe is also at the link, for those who might not have the book and would like to check out the recipe}
http://www.epicurious.com/recipes/food/views/Riesling-Braised-Sauerkraut-and-Apples-107225
richard-in-cincy
Well-known member
It is one method. Not common, but yes, definitely there is a
creamed sauerkraut from this tradition. However, my experience with it is making a pork fat based-roux to thicken the juices and then adding a little cream. It's a more "dressed up" for holiday version to serve with the roast pork and the dumplings. But I hardly ever cream sauerkraut, and I wouldn't do it that way. When I do cream sauerkraut is when I use it as a stuffing, for example, wrapped up in a strudel with emmentaler cheese. TDF.
creamed sauerkraut from this tradition. However, my experience with it is making a pork fat based-roux to thicken the juices and then adding a little cream. It's a more "dressed up" for holiday version to serve with the roast pork and the dumplings. But I hardly ever cream sauerkraut, and I wouldn't do it that way. When I do cream sauerkraut is when I use it as a stuffing, for example, wrapped up in a strudel with emmentaler cheese. TDF.
Perfect information Richard! Thank you and Apple Jack has a
permanent spot on my shelf so I'll use that. And Pat asked the other question. I was having a hard time understanding why the cream would be optional. Cream changes a dish completely. I'm so intrigued about it I'm going to use it.
permanent spot on my shelf so I'll use that. And Pat asked the other question. I was having a hard time understanding why the cream would be optional. Cream changes a dish completely. I'm so intrigued about it I'm going to use it.
Thank you, Richard. When I make it,
I'll probably set aside a small portion of the braised sauerkraut and add the proportionate amount of cream, just to try it that way.
As an aside, I've never made fresh sauerkraut from scratch, but would like to try it. It's on the To-Do list. smileys/wink.gif
I'll probably set aside a small portion of the braised sauerkraut and add the proportionate amount of cream, just to try it that way.
As an aside, I've never made fresh sauerkraut from scratch, but would like to try it. It's on the To-Do list. smileys/wink.gif
Pat, amazingly easy to make sauerkraut. Try the old-fashioned way first
and avoid all the juniper berries, wine, whatever is so trendy to put in homemade sauerkraut these days. Cabbage and salt. That's it. Just cabbage and salt. Layered in a crock or bucket. Put a plate on top then a brick or something really heavy to push down. As scum rises to the top skim it off. Your nose will tell you when the kraut is done fermenting. Then, when you cook it, put the additional stuff in.
and avoid all the juniper berries, wine, whatever is so trendy to put in homemade sauerkraut these days. Cabbage and salt. That's it. Just cabbage and salt. Layered in a crock or bucket. Put a plate on top then a brick or something really heavy to push down. As scum rises to the top skim it off. Your nose will tell you when the kraut is done fermenting. Then, when you cook it, put the additional stuff in.
You are best to wait until you can get the correct room temp, Pat
You probably won't like the result if you try to ferment in the fridge. When I lived in MN I made kraut in the spring and fall- the room temp was perfect for it inside the house. I tried once making it in the fridge and hated the result (which, by the way, took FOREVER).
You probably won't like the result if you try to ferment in the fridge. When I lived in MN I made kraut in the spring and fall- the room temp was perfect for it inside the house. I tried once making it in the fridge and hated the result (which, by the way, took FOREVER).
Go ahead and try it if you are overwhelmed with cabbage- LOL and a recipe
Hah- let me know what you think of the refrig sauerkraut. Maybe you will have great luck with it.
Here is a cabbage recipe I pulled out and made a few days ago- it is soooooo good and uses 4 c cabbage. My DH hates "wimpy" delicate pasta so I used Bucatelli (like thick spaghetti with a tube through it). The cabbage/onion mix gets kind of sweet when sauteed until brown- I use more poppy seed at the end and sometimes need more butter (who doesn't?)
Don't know where I got this recipe- have had it for years:
PEPPERY SAUTÉED CABBAGE & NOODLES
(serves 4)
6 T butter, melted
4 cups shredded cabbage
1 small onion, chopped
3 garlic cloves, chopped
1-1/2 T sugar
salt, pepper
8 oz thin egg noodles, cooked
1 T poppy seed
Melt butter in heavy large skillet over medium-high heat. Add cabbage, onion and garlic, and sauté until lightly browned (about 8 minutes). Mix in sugar, salt, and lots of pepper.
Add noodles and toss with poppy seed. Reduce heat, and heat until warmed through.
Hah- let me know what you think of the refrig sauerkraut. Maybe you will have great luck with it.
Here is a cabbage recipe I pulled out and made a few days ago- it is soooooo good and uses 4 c cabbage. My DH hates "wimpy" delicate pasta so I used Bucatelli (like thick spaghetti with a tube through it). The cabbage/onion mix gets kind of sweet when sauteed until brown- I use more poppy seed at the end and sometimes need more butter (who doesn't?)
Don't know where I got this recipe- have had it for years:
PEPPERY SAUTÉED CABBAGE & NOODLES
(serves 4)
6 T butter, melted
4 cups shredded cabbage
1 small onion, chopped
3 garlic cloves, chopped
1-1/2 T sugar
salt, pepper
8 oz thin egg noodles, cooked
1 T poppy seed
Melt butter in heavy large skillet over medium-high heat. Add cabbage, onion and garlic, and sauté until lightly browned (about 8 minutes). Mix in sugar, salt, and lots of pepper.
Add noodles and toss with poppy seed. Reduce heat, and heat until warmed through.