November 04, 2004
Sweet Kraut
Or, as my wee wifey calls it, Amish Sauerkraut Salad.
3 pounds sauerkraut -- drained & chopped
1 red papper -- diced
1 green pepper -- diced
3 stalks celery -- diced
1 large red onion -- diced
DRESSING
1 1/2 cups sugar
1/2 cup salad oil -- peanut oil is nice
2/3 cup white vinegar
1/3 cup water
1 level tsp. caraway seeds
Combine sauerkraut & diced vegetables.
Heat & stir dressing ingredients until the sugar is dissolved and the mixture well blended. Pour hot dressing over the vegetable mixture & toss to combine. Refrigerate 24 hours before serving. You really MUST make this a day ahead. Right after you make it you'll find it "eh", but the next day it is fantastic. Great for potlucks & picnics where mayo is suspect. Perfect for slawburgers, with Dusseldorf mustard. Keeps well in the fridge, which is why the recipe is for a large batch. It wouldn't last otherwise.
Posted by triticale at November 4, 2004 08:17 PMI made your Sweet Kraut recipe yesterday and served it for our dinner tonight along with some pork schnitzel and buttered steamed potatoes. I can report that it was delicious. The sweet-and-sour quality reminded me strongly of some of our family recipes from my Irish-French-German grandmother (who by all reports was an excellent cook). The one change that would make it more like our family recipes is to substitute celery seed for caraway. It's an idiosyncracy of my family's recipes.
I've duplicated this comment over at my place.
Posted by: Dave Schuler at November 7, 2004 07:09 PM