Sauerkraut Salad

The Covered Dish

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It’s been another week of trial and error in the kitchen. This week our peaches came in from Georgia, and they are so beautiful, blemish free, and taste so delicious. We’ve shared with friends, and I’ve made about 6 peach pies for the freezer. I have produced a new recipe for this procedure, but as usual, you will need to wait a couple more weeks until I bake it, to see if any more adaptions are necessary.

Reaching once again for something cool is the idea at present. As I’ve said many times, my office window faces a large Rose of Sharon. It is usually covered from head to toe in blooms. Right now I count very few blooms and those are mostly wilted. The green leaves are hanging low and the hummingbirds keep looking for food and none is to be found. Foraging is going to be difficult for many of our outdoor friends.

In 2014 I penned this unique sauerkraut dish that became a huge hit at the culinary school. It was paired with a pastrami sandwich served on marble bread with Swiss cheese. We started putting the drained salad directly onto the sandwich, then the guests noted how they would like it in a cup to eat along with the sandwich. Well, we did both of the above and the sauerkraut ‘mix’ was requested every year.

It contains peppers and onions, and for this gal, that means a catastrophe! These lovelies will put someone with reflux in a terrible place. BUT, there’s an answer too. If you allow the salad to marinate at least 24 hours the vinegar base will pull the acid from the peppers. I can eat it after the resting period with no problem whatsoever. You will also enjoy this kraut mixture on a hot dog, brat or hamburger.

Enjoy all the melons and fruits of the season, they have been delicious here in the Ozark Mountains, Stay cool, Simply yours, The Covered Dish.

 

Sweet n’ Sour Kraut & Peppers

2-3 thinly sliced colored peppers
1 large onion, sliced thin
2 (15 ounce) cans Bavarian Style Kraut, drained

Dressing
1/2 cup brown sugar
3/4 cup white sugar
1/2 cup white vinegar
1/2 cup oil of choice
1/2 teaspoon celery seed
1/2 teaspoon black pepper

Prepare vegetables as indicated above, place in a bowl with a tight lid. Mix brown sugar, white sugar and white vinegar together. Heat in the microwave until sugars are well dissolved. Add oil and spices. Pour dressing over the peppers, onions and kraut, stirring to blend.

Serve as a salad, or drain well removing as much dressing as possible and serve on a Reuben or Pastrami sandwich.

Will make enough salad for 6 – 8 persons or enough sandwich toppings for about 10-12 sandwiches.

 

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