From: Janis Badarau
- Just outside NYC
This Romanian dish which may not sound too appealing,
but you may also be surprised at how good it is! Nice to begin a
meal, or as a side dish to pan-fried or baked tofu, or a veggie
burger. (Notes: The rinsing process is important; it removes the
excess vinegar and/or salt, depending on how the cabbage was pickled.
Sweet paprika is the regular kind that you find in a supermarket,
not the special hot Hungarian style.) About 4 servings.
- 1 pound (about 1 deli pint) fresh sauerkraut
- 2 Tablespoons light oil (sunflower, etc.)
- 1/2 teaspoon ground black pepper
- 1 cup plain tomato sauce or unseasoned tomato juice
- 1 teaspoon salt
- 1 teaspoon sweet paprika
Drain the sauerkraut well of all juice. Place in
a mixing bowl and cover completely in cold water. Allow to stand
in the water for 30 to 40 minutes. Then place into a colander or
strainer and drain very well, pressing out as much water as possible.
Heat the oil in a heavy saucepan over medium-high
heat. Add the sauerkraut, stirring well to coat, and sauté
for about five minutes, turning frequently with a spatula or wooden
spoon. Add the pepper and tomato sauce or tomato juice. Stir well.
Lower heat to low, cover, and braise for about 50 minutes.
Stir occasionally, adding a little water if it gets
too dry. Stir in the salt and paprika, cover, and braise for another
Add 1/4 cup dry white wine (preferably Romanian :-)
with the salt and paprika.
Use fresh sauerkraut if possible. If you don't pickle
your own cabbage, buy it from a delicatessen that prepares it fresh.
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