[gardeners] Re:sauerkraut for Allen

asidv@fbg.net (gardeners@globalgarden.com)
Mon, 6 Jul 1998 10:01:56 +0000

Responding to Allen,
> Chatty wrote:  I'll bet MaPat will be saying words about 'Kraut seeing as 
> she's living in Fredericksburg, only town in Texas where the farm 
> report is read in German over the radio.

Victor Krauskopf's recipe for Stentopf Sauerkraut:
	Remove all green leaves from fresh cabbages; wash, quarter, core and 
shred. Pack shredded cabbage in stone crock in approximately 3 inch 
layers. Sprinkle with 1/4 cup canning salt for each gallon of 
shredded cabbage. Repeat layers as desired. On top layer place a 
plate that just fits inside crock opening, weighted down with 10 
pound weight (stones or bricks, no metal). Cover with clean cloth and 
let set in about 70 degrees F until it begins to ferment, usually 
within a day. Then keep in cool, dark place for 8 to 10 days, 
skimming top daily. Can be kept in crock for several weeks, but may 
also be placed into clean jars and sealed.


Mrs Perry Jungs' recipe for Sauerkraut-Pork Pinwheel:
	1 pound ground pork, 1/2 cup fine dry bread crumbs, 1 slightly 
beaten egg, 1 teaspoon salt, dash pepper, 1/2 t Worcestershire sauce, 
2 cups sauerkraut (drained), 1/4 c chopped onion, 5 slices bacon.
	Combine pork, crumbs, egg, salt, pepper, Worcestershire sauce. Mix 
thoroughly. On waxed paper, pat meat mixture to 10x7 rectangle. 
Combine sauerkraut and oniion; spread evenly over meat. Starting at 
narrow side, roll up jelly-roll fashion. Place loaf in greased loaf 
or cake pan. Arrange bacon slices across top. Bake at 350 degrees F 
for 40-45 minutes or untilmeat is done. Cut slices about 1 1/2 inches 
thick. About 6 servings.

Mrs Elmer Bierschwale's recipe for Spareribs
	6 pounds spareribs cut into 3 or 4 rib pieces, 4 cups sauerkraut, 
pepper and salt to taste. Season ribs with salt and pepper and brown 
in heavy skilled over medium heat. Add 1 cup water,k cover and cook 
slowly for 1 hour. Remove ribs. Skim some of the fat. Add sauerkraut 
to drippings in skillet, top with ribs. Cook slowly one more hour. 
Serves 8.

Mrs John Polks sauerkraut soup:
	Equal quantities of sauerkraut, strong beef stock and canned 
tomatoes. Heat. Add sugar and lemon juice to make sweet/sour.. Serve 
scalding hot with light rye bread toast. 

I tried to get Mrs Heidtke's recipe for Sauerkraut Cake but she is 
out of town. Will try later in the month.

Chatty is right -- here, one hears German on the streets or in the 
shops, on Sunday many hymns are sung in German, and fat grams are an 
unkown concept.