Gourmet Kraut!

[Phil LaMarche]

Kraut is one of my favorite meals.  I make a kraut that kraut haters love.....

Use fresh kraut.  Put in a collander and wash with cold water until salt is gone.  Then put in a large bowl and add chopped onion and garlic plus one can of tomato bits including the stock.  Season with Original or what ever you have.  Mix well.

Brown pork loin or butt and put in the roasting pan.  Put Kraut mixture around.  Then add white wine and chicken broth to top of kraut.  Roast in oven for 5 hours or more on 325 adding wine if needed.  Take the cover off towards the end and brown. This is sinfully good.  Phil

[teesquare]

Educate me Phil - is the "fresh kraut"  the grocery store kind, from a bag or jar...or - are we talking about fresh cabbage? I am thinking kraut = pickled cabbage, right? But there is a big range of what that means to a grocer. Kosher? canned? and others....
I want to try this an really want to get it right!
Thanks
T

[Phil LaMarche]

I purchase it in a bag or jar.  Never from the can.  Nice white kraut.  Just get the brine off of it.  Someday I'll make some but not sure it is worth the time......

[teesquare]

It is a lot of work.

But, when I make Texas Hill Country German Slaw - I buy the pre-shredded cabbage in a bag. Save the "knuckle - bustin'" work!

[africanmeat]

Man this sound yummy gave me an idea i will do it as you say but i will put in plain smoke ribs.
Thanks for the info

[Phil LaMarche]

I've done them with ribs many times and it is delicious.  Especially the flavor from the bones...... Phil

[TentHunteR]

Man, That sounds really delicious, but I do have one question...

...Roast in oven for 5 hours or more on 325 adding wine if needed.

Does the wine get added to the dish or the cook? 

[Phil LaMarche]

Always use a high quality white and then toast the kraut.  I have a 200 bottle Euro-cave wine cellar in my kitchen.... Smile!  Phil