Czech Sauerkraut
(from cokerlj’s recipe box)
If I can not get dill I will use a teaspoon caraway seed and boil with sauerkraut before adding rough.
Source: Millie V. Bartek, Linda Coker
Categories: Czech Family Recipes, Vegetables
Ingredients
- 1 large jar sauerkraut (I find Vlasic-Old Fashioned is the best, do NOT use a German sauerkraut that has sugar added.)
- 1 small bunch of fresh dill
- 3 tablespoons bacon drippings (more...or olive oil)
- 3 tablespoons flour (more to make the sauerkraut thick)
- 1 small onion chopped
- 3 cloves garlic diced
- salt to taste, if needed
Directions
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Dump sauerkraut in pan…fill the jar that the sauerkraut came in with water, add to pan of sauerkraut.
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Bring to a boil.
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At this point taste the juice and sauerkraut…if it is too salty or sour drain off that liquid about half of it and add as much plain water as what you just drained off. Return to a boil. Taste for salt and add if needed.
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Add finely chopped fresh dill, about 3 tablespoons or more.
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In the mean time in separate small skillet, saute onions in bacon grease. When onion is almost done, toss in garlic. Don’t burn the onion or garlic…sort of caramelize them.
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Make a roux by adding flour to the bacon grease and onion/garlic mixture. Cook a few minutes to incorporate flour into the bacon grease.
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Add rough to boiling sauerkraut and water, simmer until desired thickness.
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Once again taste for salt.