Helmut's World Famous Apple and Allspice Sauerkraut
Yield: About 1-1/2 quarts sauerkraut
- 4 cups good quality sauerkraut Add to list
- 1/2 cup chopped bacon Add to list
- 1 onion, chopped Add to list
- 1/4 teaspoon ground allspice Add to list
- 1/4 teaspoon ground coriander Add to list
- 1/4 teaspoon ground peppercorns Add to list
- 1 cup chunky applesauce Add to list
- 2 to 3 tablespoons brown sugar Add to list
- 1/4 cup red wine vinegar Add to list
- 2 small russet potatoes Add to list
- Salt to taste Add to list
Preheat oven to 350° F.
Rinse the sauerkraut really well and drain.
In a "stove top-to-oven" pan, sauté the bacon and onions until well cooked. Do not drain. Add the sauerkraut to the pan and stir in the spices, applesauce, brown sugar and vinegar.
Place in the oven and cook, uncovered, for 1 hour. (If it begins to brown too much, just stir it up a little.)
After an hour of cooking, peel and puree the potatoes. (A food processor works best. If you don't have a processor, finely grate the potatoes.) Stir the potatoes into the sauerkraut and cook about 45 minutes longer. Season with salt if necessary.
Serve with Spice-crusted Pork Tenderloin, smoked pork or sausages, spaetzle, or dumplings and mustard. YUM!
Recipe by, PCC Chef
Source: Served with Baked Organic Washington State Apples with Ginger-Hazelnut-Cranberry Butter and Spice-crusted Pork Tenderloin on KING 5's "Gardening with Ciscoe" show, which aired on September 4, 2010.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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