Warning: Excessive consumption of sauerkraut may lead to bloating and flatulence.
This is a series of posts of one of the recipes that came from my grandmother Olive Roll Howes’ recipe box.
Do you love sauerkraut and looking for a healthier way to add it to your plate? You mean I don’t have to have it with fatted and salted sausages, served on top a hot dog made with processed ____ (well, you fill in the blank)? Yes, there are alternatives. But…here is the disclaimer. There is a bit of sugar in this recipe.
Unpasteurized sauerkraut has health benefits. You know, the most important ones, low calories, vitamins, minerals and fiber. Kraut has more beneficial bacteria1 than live yogurt. About that fiber, might I suggest this dish for Friday or Saturday? That way you won’t offend your co-workers during the work week.
1 jar – 32 ounce Sauerkraut 1 chopped green pepper
1/3 cup white vinegar 2 chopped small onions
1 cup of sugar 4 stalks chopped celery
Pour sauerkraut into colander, run cold water through it and set aside to drain.
Combine vinegar with sugar, boil 1 (one) minute, then set aside to cool.
Mix sauerkraut with chopped green pepper, onions, and celery.
When syrup is cool, pour over vegetables.
Cover and refrigerate at least 24 hours.
Recipe Variations
There are plenty of sugar substitutes that could be used, such as honey or agave nectar. That could help with the sugar rush. I would try cutting up the small snack size red or orange peppers to add color to the dish.
Before you ask, “Why don’t you include an image of the dish?” This series is about the recipe cards themselves. If I can find a “royalty free” image that resembles the dish, I will post it. If not, no go.
1Wikipedia and TheGuardian (http://bit.ly/1DDSbmL)
Recent Comments