Sauerkraut Recipes From A Coal Cracker In The Kitchen
Make Your Own Home Made Sauerkraut, Polish Sauerkraut Soup - Kapusniak, Pork and Sauerkraut, Sauerkraut Salad, Sauerkraut Relish., and Chocolate Sauerkraut Cake
The recipe, and instructions, below are all from a post from A CoalCracker In the Kitchen, Lori Fogg. After her death, her blog was removed from the internet. This is a saved version of her Recipe & Notes.
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Traditional Pork & Sauerkraut
A traditional Pa. Dutch/Coal Region dish often enjoyed at holiday time and New Year’s Day dinner.
Ingredients
- 3 – 4 pounds pork, your choice of chops, roast, boneless or bone-in
- 2 pound bag of sauerkraut, undrained (I prefer the bagged, you can use the equivalent from cans or jars)
- cold water
- 1 eating apple, peeled, cored, and cubed
- 1 medium onion, in wedges or large chunks
- 1 large rib celery, cut into 1/2″ slices
- 1 Tablespoon brown sugar
- Black pepper to taste
- OPTIONAL: 1 teaspoon caraway seeds
Directions
- In the crock, place half of the sauerkraut from the bag and the juice from the bag, half of the onion, half of the celery, and half of the apple.
- Place the pork on top of the layer. Sprinkle the pork with black pepper to taste. (You may add salt to taste, but remember there is natural saltiness in the sauerkraut).
- Place the remaining sauerkraut, onion, celery, and apple on top of the pork.
- Sprinkle with the brown sugar (and caraway seeds, if using)
- Fill the plastic bag the sauerkraut came in about 3/4 full with cold water and pour into the crock (about 2 cups or so)
- Place the lid on the crock, set on low for 8 hours. Once done, pork should be very tender and falling off the bone or breaking apart.
- Either shred or slice the pork and serve with the sauerkraut alongside mashed potatoes.
Notes
To bake in the oven: 350F for 3 – 4 hours in a covered roast pan or until pork is very tender.
Slow-cooker Pennsylvania Dutch Pork and Sauerkraut
My husband was born and raised right outside Boston, Massachusetts and grew up in New England. He had heard of pork and sauerkraut but was not all that familiar with the dish.
I made it my mission to introduce him to many of the traditional Coal Region foods of my heritage; obviously, pork and sauerkraut was on the menu for our first New Year’s Day together.
My husband’s birthday is December 31st; as a result, his special day sometimes gets overshadowed by the revelry of New Year’s Eve so I thought it would be nice for him to sleep in on New Year’s Day as a continued “birthday gift”.
Before retiring for the evening on the 31st, I assembled some pork and sauerkraut in the slow cooker, turned it on, set the timer, and went to bed.
Early New Year’s Day, still a bit groggy from staying up to usher in the new year, I became aware of my husband stirring in bed and gradually realized he was getting up. I remarked that I thought he would be happy to stay in and relax.
With despair in his voice he said, “I need to get up. Do you smell that? I think one of the dogs had an accident on the floor. I need to clean it up…”
The blissful smile on my face dissolved into a scowl. I turned to him and gave him the “death gaze”. With a chill in my voice as frosty as the sub-zero Pennsylvania weather we’d been experiencing I snarled — emphasizing every word — “That’s. Pork, And. Sauerkraut. You. Smell.”
He sat on the edge of the bed, dead silent for a few seconds. Then this little voice responded, “Ooooh.” And that was the end of that.
I’ll be the first to admit that the smell of cooking fermented cabbage and pork can be, shall we say, rather “pungent”. Okay, maybe “stinky” is the best description. But I will gladly deal with a stinky house any day if the reward is a steaming plate of pork and kraut!
Favored comfort food
Pork and sauerkraut is at the top of the “comfort food” list throughout the Coal Region. It is traditionally served on New Year’s Day “to ensure good luck in the coming year”.
The beloved dish has become so popular it is not unusual to find churches and fire companies serving it at fund-raising dinners — where it is usually a sell-out! It is not uncommon for some restaurants and diners here to have this as a regular item on their menu.
Never a New Year’s Day goes by in my Coalcracker Kitchen without having pork and sauerkraut. My husband has long since made peace with “the smell” and now loves the dish as much as I do.
A little history
The dish originated in Germany and was brought to Pennsylvania by settlers now known as the Pennsylvania Dutch (Pennsylvania “Deutsch” = “German“).
Winter butchering often took place in the months just before Christmas or New Year’s. Families gathered in celebration around a festive meal which usually included roasted fresh pork. Sauerkraut was often added to meals as a side dish and the brilliant combination was born!
Folklore and superstition
According to folklore, it is believed that pork was thought to bring good luck because “the pig roots forward.” This “rooting forward” by the pig with its snout symbolizes progress whereas chickens and turkeys “scratch backward” — which is not the direction you hope to go in the new year.
The Pennsylvania Dutch are known to tell children that if they eat sauerkraut on New Year’s Day they’re in for “a sweet year.”
It’s also claimed that long strands of sauerkraut represent a long life to be lived, and the green color that sauerkraut starts out as (cabbage) can symbolize money: “The more kraut, the more cash”.
However, if you ask people nowadays why they eat pork and sauerkraut on January 1st to usher in the new year and they will often tell you, “because it’s what you do”, just like shooting off firecrackers, ringing bells, or watching The Mummers’ Parade.
If Mom only knew
Over the years, my usual method of cooking pork and kraut was to bake it for several hours in the oven like my Mom did, but one New Year’s Day I had some at the home of a friend that had been cooked overnight in the slow cooker. I must say, I experienced a “hallelujah” moment. It was delicious, moist, and fall-apart tender. Mom would have loved it. Once I discovered the ease of the slow-cooker method I never looked back.
Until that discovery, pork and kraut was relegated to my winter-only menu rotation. I had no interest in cooking anything during warm weather months that required extended time in an oven because adding heat to an already over-heated kitchen is rarely my goal.
Using the slow cooker method now meant pork and kraut would be appearing on the supper table far more often that its previous singular annual appearance on New Year’s Day. For this Coalcracker, that was very good news.
Cook’s Note
This recipe can be made in a conventional oven should you desire. Bake at 350F degrees for 3 – 4 hours in a covered roast pan or until pork is very tender.
Set it and forget it
My recipe using the slow-cooker means you can start your meal in the morning or, as I prefer, the night before serving.
I simply assemble the ingredients in the slow cooker, turn it on before heading to bed and wake up to a pot of perfect pork and kraut. I only need to make some mashed potatoes and the meal is ready to enjoy with a minimum of effort.
Choices, choices
The choice of pork is a matter of personal preference and your options are pretty flexible. I often use bone-in thick cut ribs or sirloin pork chops; sometimes boneless country-style spare ribs or a rib roast. I do prefer something not exceptionally lean because pork fat adds flavor and keeps the meat moist.
Some folks also toss in a few pieces of smoked kielbasa or even hot dogs to their pot of pork and sauerkraut. The bottom line is to use what you want to use; remember, cooking is only “good cooking” if you enjoy eating what you make!
This little piggy went to market
Since the days of many people raising a pig in their back yard have passed, grocery stores, butcher shops, and farmers’ markets are prime sources for good-quality pork for this traditional dish. Most grocery stores carry a variety of brands of sauerkraut in bags, jars, and cans on a regular basis. If you have access to homemade sauerkraut, definitely use it!
Pork and kraut is traditionally served with mashed potatoes and often accompanied by apple sauce.
My favored “Dutchie” way to enjoy this is to mix my pork, sauerkraut, and mashed potatoes all together on the plate — then squirt on some ketchup!
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Polish Sauerkraut Soup - Kapusniak
Ingredients
14 oz (400g) sauerkraut
12 oz (350g) smoked Kielbasa, split lengthwise and cut into 1/2-inch pieces
2 medium onions, finely chopped
2 medium carrots, diced
4 medium potatoes, cubed
5 oz (150g) smoked bacon, chopped
1 teaspoon caraway seeds
1 sprig thyme (optional)
2 tablespoons tomato paste
3 tablespoons olive oil
2 quarts (liters) water, or chicken or vegetable broth
1 bay leaf
Salt
Pepper
Instructions
In a large soup pot, heat the olive oil, add onions and cook until they soften. Add carrots and cook for few more minutes. Add potatoes and water or broth. Bring to a boil.
Add the bacon and sausage to the frying pan and cook until starting to brown, about 5 minutes. Add the tomato paste and caraway seeds and cook for a few more minutes. Add sauerkraut and simmer for 5-10 minutes more.
When the potatoes are almost done, add the bacon, sausage and sauerkraut mixture into the soup pot. Add bay leaf, thyme and season with salt and pepper. Return to boil and simmer or another 20-30 minutes until the cabbage is soft.
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This recipe has been in my recipe file box for so long, it is nearly unreadable — spotted with cake batter and fingerprints and grease spots. I could simply write up another card, but this one has “personality” and most importantly, it is in my Mom’s handwriting. In some small way, it brings her back to me when I see it. And so, I filed this away on a thumb drive for future reference, but when it comes time to bake this cake, I pull out that beloved, spotted, banged-up recipe card, think of my Mom, and all is well in the world.
You will not taste sauerkraut in this recipe, but its addition adds a wonderful moisture to the cake. In the Coal Region and in PA Dutch kitchens, it is not unusual to have a can or jar or sauerkraut in the pantry, making this an easy to put together cake. Make sure to chop the sauerkraut finely or you will wind up with shreds throughout the cake (like shredded coconut).
This cake is also delicious frosted with a basic vanilla cream cheese frosting. You can make this cake as a layer cake or bake in a 13″ x 9″ pan.
Chocolate Sauerkraut Cake With Sour Cream Frosting
Ingredients
3/4 cup sauerkraut drained, rinsed, drained again and chopped fine
1 1/2 cups sugar
1/2 cup butter, room temperature
3 eggs, room temperature
1 teaspoon pure vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/2 cup unsweetened cocoa powder
Sour Cream Frosting
12 ounces semi-sweet chocolate chips
8 Tablespoons butter
1 cup sour cream
2 teaspoons vanilla
1/2 teaspoon salt
5 cups confectioners sugar
Directions
Preheat oven to 350 degrees, grease and flour two 9 inch round cake pans.
Sift all dry ingredients together.
Cream together sugar, butter and vanilla. Beat in eggs one at a time.
Add dry ingredients to creamed mixture alternately with water.
Add sauerkraut and mix thoroughly.
Pour into prepared pans.
Bake 30 to 40 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pans, then turn out onto cooling rack. Cool completely.
Frost with sour cream frosting or frosting of your choice.
Sour Cream Frosting
Melt the chips with butter in a saucepan on low heat until smooth. Remove from heat and pour into bowl or stand mixer or mixing bowl.
Blend in the sour cream, vanilla and salt.
Gradually beat in the confectioners sugar until it is your desired consistency. Whip until smooth.
Spread between layers, frost top and sides. Store cake in the refrigerator.
Notes
This cake is also delicious frosted with a basic vanilla cream cheese frosting.
You can make this cake as a layer cake or bake in a 13″ x 9″ pan.
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MAKE HOME MADE SAUERKRAUT
A Recipe for making your own home made sauerkraut - which is just two ingredients, cabbage, and salt. It is important to get the ratios correct, and the process takes 3-4 weeks.
Right Click on the above image and choose save as - it will then be easier to zoom in, or you can choose to print it. Eventually I'll have all of these recipes in a pdf file you can download and print.
Easy to make, homemade sauerkraut takes just two ingredients – cabbage and salt!
Ingredients
- Work with 5 pounds of cabbage at a time, multiply ingredients by the number of batches you plan to make and the crock(s) you have. Example: 25 pounds of cabbage makes about 8 to 10 quarts.
- 5 pounds cabbage after coring and removing undesirable, bruised, or damaged outer leaves
- 3 Tablespoons kosher or pickling salt
- Equipment
- Stone fermenting crock with weights.
- Optional: wooden tamper
- Canning jars and hot water bath canner if planning to can the kraut for future use.
Directions
- Discard damaged outer leaves. Retain some undamaged outer leaves. Rinse heads with cold water and drain. Cut heads in quarters, remove cores. Shred or slice cabbage to a thickness of 1/16th to 1/8th inch.
- Place 5 pounds of shredded cabbage in a large bowl and sprinkle with salt, alternating layers of cabbage and salt. With CLEAN hands or wearing food-safe gloves, squeeze and toss the cabbage to distribute the salt and start juices drawing from the cabbage. (Continue preparing and packing 5-pound quantities of shredded cabbage and 3 tablespoons of salt at a time until finished.)
- Place the cabbage/salt mixture into a CLEAN crock, then use a tamper or your fist to press the cabbage unto a tight layer drawing out more juices. Continue pressing until juices have been worked out as much as possible (takes awhile).
- Cover the cabbage with a crock weight the proper size for the crock(s). To avoid surface mold growth, the goal is to keep the cabbage submerged at all times. If the juice does not cover the cabbage and weights, add boiled and cooled brine prepared with 1 1/2 tablespoons of salt in a quart of water to at least 1 inch above the weights.
- Cover the top of the container with the lid. If using a crock with a trough around the top, seal by pouring salted water made with the proportion of 1 1/2 Tablespoons water in 1 quart of water into the trough on the rim of the crock.
- Store the container at 70 to 75°F while fermenting. At these temperatures, kraut will be fully fermented in about 3 to 4 weeks; at 60 to 65°F, fermentation may take 6 weeks. Below 60°F, kraut may not ferment. Above 80°F, kraut may become soft and spoil.
- Fermentation naturally stops because the acids accumulate to such an extent that further growth cannot take place. Kraut should be to desired tartness, with firm texture, have brine that is not cloudy, and be free of any sign of mold or yeast growth. The very top layer of kraut may be dark, skim off this layer and discard. Do not taste if you see mold on the surface, feel a slimy texture, or smell a bad odor. Fully fermented kraut may be kept tightly covered in the refrigerator for several months, or it may be canned using a hot water bath canning process.
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Sauerkraut Salad & Sauerkraut Relish
During cook-out season here in the Coal Region, the requisite potato and macaroni salads show up. As much as I am fan of both of those, I like to “shake things up a bit” and add something to the mix that is a bit unexpected.
My favorite for warm weather gatherings is Sauerkraut Salad. Embracing the Anthracite Coal Region blending of cultures — the Pennsylvania Dutch, German, and Eastern European cuisines love to make dishes from sauerkraut and cabbage — this fits in perfectly!
Even people who normally do not like sauerkraut (GASP!!!) often like this salad. It’s delicious as a side dish, but also good on burgers, sausages, brats, and sandwiches. Make sure to make it a day ahead so the flavors can blend.
Make it the night before serving. As with so many recipes, this lends itself well to adapting to your tastes; adjust the sugar and vinegar as you prefer. If in doubt about amounts, always start with less — you can always add, but you cannot take it out once mixed in!
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Index Of Coalcracker Recipes on This Blog
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From Lori's now archived blog:
What is a “Coalcracker” and what the heck are you doing in the kitchen?
“Coalcracker“: Affectionate term for a resident of Northeastern Pennsylvania, but particularly of the Anthracite (coal) Region (Scranton to the Lehigh Valley to Schuylkill County).
What is a “Coalcracker” and what the heck are you doing in the kitchen?
“Coalcracker“: Affectionate term for a resident of Northeastern Pennsylvania, but particularly of the Anthracite (coal) Region (Scranton to the Lehigh Valley to Schuylkill County).
With the expansion of the mining and railroad industries. English, Welsh, Irish and German (the “Dutch” (Deutsch) in Pennsylvania Dutch) immigrants formed a large portion of the population, followed by Polish, Slovak, Ruthenian, Ukrainian, Hungarian, Italian, Russian and Lithuanian immigrants.
The influence of these immigrant populations is still strongly felt in the region, with various towns possessing pronounced ethnic characters and cuisine. Throw in some influence from the Pennsylvania Dutch of the Schuylkill County and Lehigh Valley areas and you have a sampling of Coal Region comfort foods!
The Coal Region is a historically important Anthracite (“hard coal”) coal-mining area in Northeastern Pennsylvania in the central Appalachian Mountains, comprising Lackawanna, Luzerne, Columbia, Carbon, Schuylkill, Northumberland, and the extreme northeast corner of Dauphin counties.
