Sauerkraut is one of those Love It or Hate It foods. It is made by the process of pickling called lactic acid fermentation. Sounds lovely. Finely shredded cabbage is layered with salt and left to ferment.
In Russia, chopped cabbage is usually pickled together with shredded carrots. It is used as a filling in Polish pierogi. In Germany, sauerkraut is often flavored with juniper berries, and served warm with pork or sausage.
I remember my grandmother added sauerkraut to a pork roast, and near the end, also added egg noodles. I loved the roast and sauerkraut, but never could understand the why of the noodles.
My Mom made a Kraut’N Pork Chops meal that I made for decades. It was one recipe that toned down the strong flavor of the sauerkraut, making it more tasty for those who were not too fond of fermented cabbage.
Season 6 pork chops. Brown lightly on both sides in hot shortening.
Stir 1 28oz can of sauerkraut into 1 cup of tomato juice. (Note, as my son really didn’t like sauerkraut, I drained the liquid off and replaced all the fluid with tomato juice, diluting some of the taste. And I never use wine sauerkraut as it seems to be stronger tasting)
Arrange a mound of kraut on each pork chop. Sprinkle with 1 TB brown sugar
Cover and cook slowly on top of stove for 40-45 minutes or until chops are tender. Baste with tomato juice several times during cooking.
Lift chops and kraut carefully onto platter. Serves 6.
On some of those lazier cooking days, Mom cooked sauerkraut with hot dogs, and served it with her famous mashed potatoes. (See I for Instant Mashed Potatoes April 11). I still love it.