top of page

Sauerkraut

(by Natasha Sajé)


25 – 32 oz. high-quality finely shredded jarred sauerkraut (not chunky cut)

1 lb. yellow onions, finely chopped

4 T. olive oil or bacon fat

1 medium white potato, peeled and grated

salt and pepper to taste

optional: 1 t. sugar

optional: caraway seeds


Thoroughly rinse the sauerkraut in running water in a sieve.

Heat olive oil or bacon fat in a frying pan, and sauté onions until translucent.

Add drained sauerkraut, and cook over low heat for approximately 15 minutes, adding a cup of water just before the mixture starts to brown.

Stir in grated potato.

Cook another 20 minutes or so, adding more water if necessary, until the sauerkraut is mellow and soft. It should be the consistency of pudding.

Season with salt and pepper and optional sugar.

(You could use a grated and peeled, starchy, not-too-sweet apple, like a Rome Beauty, instead of the potato. And you could add caraway seeds, although my mother never did.)


(Read The Dollmaker, the story that accompanies this recipe.)

Recent Posts

See All

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th

Walnut Sponge Cake

(by Lisa Cohen) softened butter for pan 1 dozen eggs, separated 1 1/2 c. (scant) sugar zest and juice of 1 lemon zest of 1 orange 1 c. matzo flour, sifted 2 T. potato starch, sifted pinch of salt 1 c.

Comentarios


bottom of page