Notes:
I’ve had a lot of fine food in my life, including multi-course French meals, fine Belgian chocolate layer cakes, exquisite salmon, and all the rest, but I swear one of my favorite things ever is good ol’ sauerkraut and potatoes. My mom мейд it all the time (sometimes in a big pot with some pork) and I need to remember to. Just had some and man, it is SO good. AND since it’s really just cabbage and potatoes, it’s not high in fat, and it’s very filling.
Servings: 4
Ingredients:
1 bag (or can) sauerkraut (with juice)
4-5 new potatoes chopped in quarters (little red ones work well)
1 tsp. caraway seeds
1/2 cup water
Directions:
Cooking directions:
1. Fill a medium-sized pot with sauerkraut, including the juice.
2. Add chopped potatoes, being sure to mix them in with the sauerkraut.
3. Add the caraway seeds, mixing again.
4. Add the water until there's just enough liquid to boil/steam the potatoes.
5. Cover the pot and put on medium-high for 10 minutes.
6. After 10 minutes, turn temperature down to medium.
7. Cook 10 more minutes, or until potatoes are just tender (but not too mushy).
Goes well with:
German-style mustard
rye bread
beer (though not if you're eating this on a diet!)
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Tags: Side Dish
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