If you are in a hurry you don't have to rush out to a fast food restaurant, for some quick fixin's to go with that link of sausage. Try some steamed kraut. It only takes 5 minutes and goes great with a lot of main dishes.
Mrs. RW has given me the green light to post another kraut recipe for everyone and I hope you will enjoy it as much as I do. Since her father is full-blooded German, she grew up on kraut and sausage. This makes it a staple around the Riverwalker household.
Steamed Kraut
Ingredients:
1/3 Head of cabbage (shredded)
2 teaspoons of bacon grease (You do save your bacon grease I hope!)
1/2 Cup of water
2 to 3 Pieces of fried bacon (crumbled into small pieces)
1 teaspoon of sugar (optional - may be left out if you are diabetic)
Salt and pepper to taste.
Instructions:
In a medium size frying pan, place 1/2 cup of water and 2 teaspoons of bacon grease. Set on medium low heat. Place shredded cabbage in pan. Cover with lid (Mrs. RW uses a glass lid) and let simmer for 2 to 3 minutes. Don't worry if it looks like the pan is too full, as it cooks down quickly. After a couple of minutes, toss the cabbage in the pan, replace the lid and reduce heat to low. Allow to simmer a couple of additional minutes. Turn heat off, then remove lid and sprinkle with crumbled bacon pieces, sugar and salt and pepper to taste.
Mrs. RW serves it straight from the frying pan to the plate! There is nothing better than some fresh cooked kraut. Enjoy!
Staying above the water line!
Riverwalker
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6 comments:
Damn! Instant Kraut! We will get busy on this at the Boone household in short order. Now if I can just make some good link sausage... big ol' fat ones..
Michael
To: Michael
The wife makes like her mother and grandmother always made it. It's a nice quick & easy kraut recipe when cloe slaw or boiled cabbage won't fit the menu. Thanks.
RW
Yay! Yay! (does that translate right?) Thank you! Thank Mrs. RW!
I will try this asap!
Kim
To: Kim
It's a quick and easy recipe that beats the canned stuff when you have fresh cabbage available.
Enjoy!
RW
Where's the "kraut"? Thia is just some sauteed cabbage. Not nearly as nutritious or tasty as sauerkraut.
This is like saying a piece of fried pork belly is bacon. Not.
To: anonymous 3:54
This recipe is for "steamed kraut" and not sauerkraut. Please take the time to read the post carefully again and you will notice that no mention of "sauerkraut" was made in the post.
Mrs. RW can fix cabbage (i.e., "kraut") in enough ways to fill a cookbook. She learned from her mother and her grandmother many of the old ways to prepare great tasting meals from the simplest of foods.
Mrs. RW is real particular about many of her recipes which are normally a closely guarded secret that is usually handed down to others in only one way...actually preparing the dish in a hands-on manner. Unfortunately, her recipe for "sauerkraut" is not available to be posted.
My apologies to you if you mistakenly thought this was a recipe for "sauerkraut". The recipe was posted for the benefit of my readers who may choose to use it. If you feel it's just another recipe for steamed cabbage, then by all means feel free not to use it. The choice is yours.
Thanks anon.
RW
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