[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.

WHAT TO DO WITH IT NEXT?

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. 
Pat