Canning substitutions

No, it is not in snert. There is only peas, smoked sausage, another kind of meat and some spieces in it. I don't know it exactly, because I never made it myself (I will never get is as good as my mom makes it, just because I am not her). It is very thick and you eat it as a meal on its own, somethimes with a bit of bread to soak it in the soup. And it is meant to eat in the winter. Ideally after iceskating. But that doesn't happen often these days. A very cold day would suffice instead.

LaFee wrote:Megan, if you want to go head over heels for sauerkraut, find a German (or Alsatian French) neighborhood somewhere and try weinkraut - sauerkraut made with white wine. It's my favourite -- so much less sour than vinegar kraut!

You know, it's interesting you should say that. One of my books for preserving veggies actually mentions a recipe for that. Sounds like a lot of work, though!

Sounds like a lot of work, though!

I never tried it myself, but after what I have read about it, I think it is a lot of work and time too. That is probably why it is sold here as convenience food. O, and you must not forget, we add mashed potatoes to the saurkraut. It changes the taste of the saurkraut too. I don´t know if you previous experience was without the potatoes. That you ate it just like that. It makes a real difference. I usually like cabbage, but I always eat it mashed with potatoes and once I eat it without and it was quite different and not so nice. Someone over here said to me that in her opinion, saurekraut mash was only adible after adding the pineapple. But I know someone else to that doesn´t agree with that so there are a lot of opinions on that.

But if you want to try another mash that is really dutch, you can also add carrots and onion to the potatoes or cow cabbage/ tree cabbage (wasn´t sure about the translation to pick) or you can put Endive in it.

added by La Fee: "tree cabbage/cow cabbage" is Kale

Very interesting. I've never even HEARD of sauerkraut mixed with mashed potatoes! Or anything else, for that matter.

the Irish mix cooked cabbage with mashed potatoes and call it 'colcannon'.

(I remember stuff like that, but not where I left my car keys...)

But that's cabbage, not sauerkraut.

Saurekraut is a cabbage in the end. But now at least you have read about it. But it means that you haven't really read my post at the top of this page carefully, because there I state how it is done, saurekraut with pinapple

You cook the potatoes and heat the sauerkraut. When the cooking of the potatoes is done, you mash them with some milk and salt and peper to make it nice and smoot and than you add the sauerkraut and the pineapple pieces. jumy jumy! You can eat it with smoked sausage, or you can stir some bacon pieces in the stew aswell

I can't remember eating it without the potatoes. Maybe I did it once, but then it wasn't at home. I think I would prefer it with potatoes.

Zephyros wrote:Saurekraut is a cabbage in the end. But now at least you have read about it. But it means that you haven't really read my post at the top of this page carefully, because there I state how it is done, saurekraut with pinapple

You cook the potatoes and heat the sauerkraut. When the cooking of the potatoes is done, you mash them with some milk and salt and peper to make it nice and smoot and than you add the sauerkraut and the pineapple pieces. jumy jumy! You can eat it with smoked sausage, or you can stir some bacon pieces in the stew aswell

I read it the first time. But I still can't imagine it. And boiled cabbage (or kale) is a very different flavor from sauerkraut.

I can't remember eating it without the potatoes. Maybe I did it once, but then it wasn't at home. I think I would prefer it with potatoes.

The way I like sauerkraut (so far) is in a sandwich (preferably grilled) with roast beef, rye bread, horseradish, and cheese. This is generally called a Reuben....except I find the ones in restaurants to be much too greasy. I like mine better.

Megan wrote:
The way I like sauerkraut (so far) is in a sandwich (preferably grilled) with roast beef, rye bread, horseradish, and cheese. This is generally called a Reuben....except I find the ones in restaurants to be much too greasy. I like mine better.

I WANT ONE NOW!!!

Now I want one, too. I may have to make some Black Bread and roast some beef, just to get one....

And boiled cabbage (or kale) is a very different flavor from sauerkraut.

Yes, I know their flavour is quit different. It is just a suggestion you can try aswell if you go on the dutch stew tour.

I just can't imagine sauerkraut on a sandwich for that matter. So if you try the stew, I try it on the sandwich.

Gee, nobody mentioned sauerkraut on a good hot dog!

graficow wrote:Gee, nobody mentioned sauerkraut on a good hot dog!

+1 (Though I have never yet had kraut on a hot dog, that sounds fabulous!)

Megan, you just don't know what your missing.
Kraut on a good hot dog, mmmmmmmmmmmmmmmmmgood