Sauerkraut – A Versatile Side Dish
Would you believe that sauerkraut may be considered the next Chicken Soup for its health benefits? It is packed with vitamins and minerals and because of the phytochemicals that are created during fermentation, it can help boost the immune system. A healthy immune system helps us fight off the common cold, skin problems and even weight gain.
Boy, am I happy to hear that, as I love sauerkraut, even eating it right out of the can or jar!
Most people think of sauerkraut just as a topping for hotdogs or Reuben sandwiches; however, sauerkraut makes a wonderful vegetable side dish and a good accompaniment to a pork roast, tenderloin or a baked ham. My sister, Natalie, gave me this recipe which is very flavorful and easy to prepare. Just put all the ingredients in one pot, simmer on low while your roast is roasting in the oven or your meat is grilling on the barbecue and you will have a delicious side dish with a unique flavor.
- 1 14-oz can sauerkraut (do not drain)
- 1 small onion finely chopped
- 2 tbs butter
- 1 tablespoon flour
- 1/2 cup water
- 1 beef bouillon cube
- 1 tablespoon caraway seed or dill seed
- Dash Worcestershire sauce
- Black pepper to taste
- In medium size saucepan melt butter and sauté onion until softened.
- Stir in flour and mix until blended.
- Add water, bouillon cube, sauerkraut, caraway or dill seed, and a dash of Worcestershire sauce and black pepper to taste.
- Mix all ingredients well over medium heat, bring to boil.
- Simmer covered for 45 minutes or longer.
The longer the sauerkraut simmers it will become more tender and flavorful. Serve as a side dish with roast pork, ham or poultry or as a topping on hot dogs or Reuben sandwich.
Filed under: Condiments
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