Pennsylvania Dutch Amish Ginger Sauerkraut Recipes

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PENNSYLVANIA DUTCH AMISH GINGER SAUERKRAUT



Pennsylvania Dutch Amish Ginger Sauerkraut image

I lived in PA Dutch area for several years in my mid teens and although very, very different from Japanese cooking, I fell in love with some of the local specialties such as sauerkraut, beet eggs, sauerkraut and pork, pot pie (chicken stew with homemade thick noodle) or botpie, numerous relishes and pickles, and ice cream made from local milk. This dish is a bit more to it than the regular braised sauerkraut with onions and in my opinion much tastier one with a greater depth of flavor.

Provided by Rinshinomori

Categories     Pennsylvania Dutch

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

1/4 cup walnut oil or 1/4 cup vegetable oil
1 tablespoon white mustard seeds
1 medium onion, sliced
1 cup chicken stock
1 lb sauerkraut, drained
1 1/2 tablespoons ginger, minced
7 -8 juniper berries
1 1/2 tablespoons red bell peppers, chopped

Steps:

  • Heat the oil in a deep nonreactive saucepan.
  • Add the mustard seed and sizzle until they pop and begin to turn gray, about 1 minute.
  • Turn down the heat to medium low and add the sliced onions and cover. Let the onions sweat for 10 minutes, then add the stock, sauerkraut, ginger, and juniper berries.
  • Cover and simmer over low heat for 1 hour.
  • Add the chopped pepper as a garnish and serve immediately.

Nutrition Facts : Calories 130.8, Fat 10.3, SaturatedFat 1, Cholesterol 1.2, Sodium 558.5, Carbohydrate 8.2, Fiber 2.6, Sugar 3, Protein 2.5

PENNSYLVANIA DUTCH PORK AND SAUERKRAUT



Pennsylvania Dutch Pork and Sauerkraut image

Make and share this Pennsylvania Dutch Pork and Sauerkraut recipe from Food.com.

Provided by luv2makesoup

Categories     Pork

Time 3h30m

Yield 14 almost 1/2 of meat each, 12-14 serving(s)

Number Of Ingredients 3

1 (10 -15 lb) pork shoulder
4 lbs sauerkraut, with juice (canned or bagged)
salt and pepper

Steps:

  • Preheat oven to 350 degrees.
  • Rinse pork and place in large roasting pan.
  • Sprinkle with salt and pepper to taste.
  • Cover with 1/3 of the sauerkraut.
  • Cover roasting pan and put in oven for 1 1/2 hours.
  • Remove from oven and add another 1/3 of sauerkraut.
  • Cover and put back in oven for another hour.
  • Remove from oven and add the remaining sauerkraut.
  • Cover and put back in oven for another hour.
  • Remove from oven and enjoy! Mashed potatoes are a must with this dish.

Nutrition Facts : Calories 920.8, Fat 68.2, SaturatedFat 23.6, Cholesterol 268.4, Sodium 1246, Carbohydrate 6.5, Fiber 4.4, Sugar 2.7, Protein 66.3

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