I remember as a child and young adult when Mom and my Ex-Amish Mammi, used to work together with other women in their community to put up the excess cabbage they brought in from their large gardens. One of the things Mom and Mammi used to do was make homemade sauerkraut from the leftover cabbage. Mammi had a handmade grater for cabbage (made by Daadi) and I would help grate the cabbage and stuff it into quart canning jars. I don’t remember what they would add to the cabbage, I didn’t help with that part, but Mom and I would carry all the cans filled with the cabbage mixture down to the darkest corner of the basement, put them on newspapers and cover them so they would ferment. Mom would check it occasionally, and then later that winter we would enjoy home-canned sauerkraut. This is one of the ways that we enjoy it. My sister modified it and eliminated the bacon and kielbasa sausage (which her husband didn’t like) and added pork chops instead, so I think you could substitute as well, to fit your family’s taste.
Boiling the sauerkraut before cooking helps to get rid of the strong taste if you don’t like sauerkraut just dumped from the can to a pot and cooked.
- 2 lbs sauerkraut (I use packaged, if you use canned, rinse and drain it)
- 1 T caraway seeds (optional)
- ¼ c brown sugar
- 1 apple, diced
- ½ lb bacon
- 1 large onion, chopped
- 1 ½ lb kielbasa sausage, cut into 1-inch thick slices
- If you used canned sauerkraut, place the sauerkraut, caraway seeds, brown sugar and apple in large saucepan over medium and bring to a simmer. Reduce to low and cook 2 hours, stirring occasionally. (If you use packaged sauerkraut, mix ingredients together, and just bring to a simmer.)
- Preheat oven to 325 F. Grease a 9 x 13 inch baking dish.
- Place the bacon and onion in skillet and cook until the bacon is almost crisp and the onion is slightly browned, about 10 minutes. Stir into the sauerkraut. In the same skillet, brown the kielbasa sausage in the bacon grease until sausage begins to brown, about 10 minutes. Stir into the sauerkraut mixture. Put it all in prepared baking dish.
- Bake until bubbling, about 1 hour.
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Award winning author, Laura Hilton, her husband, Steve, and their five children make their home in Arkansas. She is a pastor’s wife, a stay-at-home mom and home-schools. Laura is also a breast cancer survivor.
Her publishing credits include three books in the Amish of Seymour series from Whitaker House: Patchwork Dreams, A Harvest of Hearts (winner of the 2012 Clash of the Titles Award in two categories), and Promised to Another. The Amish of Webster County series, Healing Love (finalist for the 2013 Christian Retail Awards). Surrendered Love and Awakened Love followed by her first Christmas novel, A White Christmas in Webster County, as well as the Amish of Jamesport series, The Snow Globe, The Postcard, and The Birdhouse. Other credits include Swept Away from Abingdon Press’ Quilts of Love series. Laura is contracted for another three book Amish series set in the Jamesport area, with the first book, The Amish Firefighter, planned for April 2016.
She has indie published a Christmas novella, Christmas Mittens.
Laura is a member of American Christian Fiction Writers and a professional book reviewer.