This tasty dish makes a wonderful cool weather meal. I like to make it a day ahead of time and reheat it just before serving to allow the flavors to “marry” and become even more intense.
Because the word “sauerkraut” is German for sour cabbage, it’s assumed that sauerkraut is a German invention. Actually, it is Chinese in origin and was the standard fare of the laborers building the Great Wall of China more than 2,000 years ago. Chinese sauerkraut, which is shredded cabbage fermented in rice wine, eventually made its way to Europe where it is still very popular in Germany and the Alsatian section of France. I particularly like the Alsatian version in which juniper berries are added for seasoning. I often add a tablespoon or two to this recipe. Look for them in the spice aisle of your supermarket or in specialty food markets.
The reason for rinsing the sauerkraut in this recipe is to reduce the amount of sodium. You can substitute diced lean ham for the smoked pork chops if you prefer a dish that can be eaten like a stew.
PORK AND SAUERKRAUT
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Yield: 4 servings
10 juniper berries, optional
6 whole peppercorns
2 whole cloves
1 each: sprig parsley, bay leaf
4 slices low-sodium bacon, coarsely chopped
1 onion, chopped
1 can (16 ounces) sauerkraut, rinsed, drained
2 tablespoons packed light brown sugar
4 smoked pork loin chops, 1-inch thick
2 potatoes, peeled, quartered
2 tart apples, peeled, sliced
1 can (16 ounces) fat-free, low-sodium chicken broth
1. Tie juniper berries, peppercorns, cloves, parsley and bay leaf in cheesecloth or put in tea ball; set aside.
2. Heat large pot or Dutch oven over medium-low heat. Add bacon and onion. Cook, stirring occasionally, until onion is soft and bacon is crisp, 10 to 12 minutes. Stir in sauerkraut and brown sugar. Add pork chops, potatoes, apples and reserved herbs. Pour broth over mixture.
3. Heat to boil over medium-high heat. Reduce heat to low; cook, covered, until potatoes are tender, about 30 minutes.
4. Remove and discard herbs. Transfer sauerkraut, potatoes and apples to large platter with slotted spoon. Arrange pork chops around edge.
Nutrition information per serving:
Calories …… 295 Fat …………. 7 g Cholesterol .. 25 mg
Sodium ….. 825 mg Carbohydrates .. 48 g Protein ……. 14 g
Q. Is there a way to make these pancakes taste as light and wonderful as they used to taste when regular buttermilk was available? Would a combination of cultured buttermilk and sour cream help? Thank you.
Ruth Fabich, Horican, Wis.
BUTTERMILK PANCAKES
Preparation time: 10 minutes
Cooking time: 3-4 minutes per batch
Yield: Twelve 4-inch pancakes
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 large egg, well beaten
1 3/4 cups buttermilk, or more if needed
1/4 cup ( 1/2 stick) butter or margarine, melted
1. Sift together flour, baking powder, baking soda and salt in medium bowl. Combine egg, buttermilk and butter in separate bowl. Add liquid to dry ingredients; stir gently until just combined; some lumps are OK. Add more buttermilk if too thick.
2. Drop by spoonfuls onto medium-hot griddle; turn when edges are solid and bubbles have formed in center. Cook until second side is lightly browned. Keep warm in 200-degree oven while cooking remaining batter.
Nutrition information per pancake:
Calories …… 125 Fat …………. 5 g Cholesterol .. 30 mg
Sodium ….. 410 mg Carbohydrates .. 17 g Protein …….. 4 g
A. I don’t know how your pancakes tasted when made with the old-fashioned buttermilk, but the combination of cultured buttermilk and light sour cream you suggested worked beautifully. I also reduced the amount of added fat. Eliminating the egg yolk by using two egg whites instead cut down the cholesterol content.
LIGHT AND WONDERFUL BUTTERMILK PANCAKES
Preparation time: 10 minutes
Cooking time: 3-4 minutes per batch
Yield: Twelve (4-inch) pancakes
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 large egg whites, beaten
1 1/2 cups low-fat buttermilk
3/4 cup light sour cream
1 tablespoon butter, melted
1. Whisk together flour, baking powder, baking soda and salt in medium bowl. Combine egg whites, buttermilk, sour cream and butter in separate bowl. Add liquid to dry ingredients; stir until just combined (a few lumps are OK).
2. Drop by spoonfuls onto medium-hot griddle; turn when edges have set and top is bubbly. Cook until second side is lightly brown. Keep warm in 200-degree oven while cooking remaining batter.
Nutrition information per serving:
Calories …… 115 Fat …………. 3 g Cholesterol .. 10 mg
Sodium ….. 285 mg Carbohydrates .. 17 g Protein …….. 4 g
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