Marg CDN- I just saw your pork roast/ sauerkraut comments

C

CathyZ

Well-known member
So sorry to take so long to respond! I'm glad you liked the recipe- I have tweaked it a lot over the years and love the Cilantro in it.

Yes, 2 T each of juniper berries and caraway seed. Recipes are meant to be changed to fit the tastes of those that cook them so if you and yours think it is too much caraway, then put 1 T in or however much you want. We love big flavors at my house and I have a heavier hand than some with herbs/spices.

You say you have a pork back rib section to use- something I do with ribs is to double the sauerkraut in my recipe, roast and bake it for 3 hours covered then I put the ribs in and cover them totally with the sauerkraut and bake for another hour or longer- the last hour without foil. Another thing you could do is to put bacon over the ribs as it roasts if you didn't cover with sauerkraut.

Leftover cooked sauerkraut can be frozen pretty successfully- I usually have some in the freezer to use for different things.

 
Apolgies not necessary. Bacon should so the trick. I really can't express just how much I lov ed

this whole concoction. Just as you had it. I admit though, that the jar of sauerkraut I used was just over 2 pounds and I used your measurements for the seasonings.

I will try it again with the extremely meaty rib portion and using the bacon as you suggest. Great idea. Thank you.

I've already bought another jar of sauerkraut to make it again. And by the way, there are only 2 of us so there was quite a chunk left over. I actually just reheated it the next day, something I just don't do. It was great all over again!

 
I can attest that it is, Ang- I made Richard's strudel when he first posted the recipe

...and I used leftover kraut from the pork concoction.

Marg, I am so happy you enjoyed the recipe- in one form or another my family has made it this way for over 50 years.

 
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