Friday, October 15, 2010
Fresh Cabbage Kraut
During our last CSA pickup, Chuck Thompson gave me a copy of his wife's book, It's a Dream Life ... With a Few Nightmares Thrown in For Fun. What a fun read. Heidi about the adventures the Thompsons have experienced since becoming farmers, with some advice on farm-raised food and some recipes thrown in for good measure. One of the recipes, by the Guldan family, is for fresh cabbage or kohlrabi kraut. The Guldens are New Ulmers, which, if you're not local, means that they know their kraut!
It just so happened that smoked sausage was on sale last time I was at the grocery store, and was looking for an interesting way to cook it. What goes better with sausage than kraut?
This is much milder than the fermented sauerkraut you're used to. I know it looks like a lot for something that's usually just a condiment, but trust me. It works really well as the accompaniment part of the dish.
I forgot to take a picture of potatoes. It was kind of crowded though, potatoes might not have fit. They don't come into play until later anyway.
Sit the cabbage on its root end and cut it in half.
Watch out, the seeds pop a little. Don't burn yourself!
Stir everything around until the sugar is dissolved.
Cover and let everything cook for another half hour or so. The sausage will heat up and the potatoes will thicken your kraut.
Uncover your pot and let things simmer for another 15-20 minutes. This will thicken your kraut even more.
When bacon is crisp and fat is rendered, add caraway, mustard, and sugar. Stir until sugar is dissolved.