Helmut's World Famous Apple and Allspice Sauerkraut

Yield: About 1-1/2 quarts sauerkraut

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These ingredients are:
dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

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 Lynne Vea, 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.

Lynne Vea

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.

Learn more about our recipes. View guidelines »

More about: cabbage, spices

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