Sauerkraut “sour cabbage” is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves. Fermented foods have a long history in many cultures, with sauerkraut being one of the most well-known instances of traditional fermented moist cabbage side dishes. Although “sauerkraut” is a German word, the dish did not originate in Germany. It took root mostly in Central and Eastern European cuisines, but also in other countries including the Netherlands, where it is known as zuurkool, and France, where the name became choucroute. Sauerkraut, along with pork, is eaten traditionally in Pennsylvania on New Year’s Day. The tradition, started by the Pennsylvania Dutch, is thought to bring good luck for the upcoming year. Sauerkraut is also used in American cuisine as a condiment upon various foods, such as sandwiches and hot dogs. In Maryland, particularly in Baltimore and on the Eastern Shore, sauerkraut is a traditional accompaniment for the Thanksgiving turkey. After all we find out that the Sauerkraut is very popular in many cuisines. I love it when I cook it with pork spare ribs. Here is my recipe I know from my grandparents that has been made for generations. Of course you need to have homemade Sauerkraut, if not you can use any from the store.
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You Need:
| Ingredients: | Amount: |
|---|---|
| Pork Spare Ribs. | 1 1/2 pounds. |
| Sauerkraut . | 64 0z . |
| Black pepper. | 1/2 tsp. |
| Salt. | 1 tsp. |
| Carrots. | 2 large . |
| Celery. | T1 stolk. |
| Fresh Parsley. | 1/3 cup. |
| Fresh Dill. | 1/3 cup. |
| Bay leaf. | 1-2. |
| Hungarian Paprika. | 2-3 tsp . |
| Sunflower Oil. | 2-3 tsp . |
| Water. | 1-2 cups . |
Direction :
Get started with shredding the carrots, chopped the celery and cut the ribs to individual portions. In a large Dutch Oven heat the oil, season the ribs with salt and pepper and seared them until they get golden brown. Add the carrots and celery and sauté for 3-5 minutes. Season with the spices and cook the paprika for a minute so you can get the smoky flavor.
Add the sauerkraut and the water and bring to boil. Let is simmer for a 10-15 minutes and then finished in pre-heat oven on 325 F or additional 30-40 minutes.
Remove from oven and garnish with fresh parsley and dill.
Open a cold brew and enjoy!
Here is some helpful products I use for this recipe.
Enjoy!
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