Monday, September 25, 2006
I have to start checking the extended forecast
Sauerkraut and Sausage
Southern Living Slow-Cooker Cookbook Copyright 2006
1 (32-ounce) jar sauerkraut
3 large garlic cloves, pressed I just peeled the cloves and added them
1 onion, chopped
1 large Granny Smith apple, peeled and coarsely chopped
¾ cup apple cider
2 tablespoons dark brown sugar
1 tablespoon white vinegar
1 teaspoon caraway seeds
½ teaspoon salt
½ teaspoon freshly ground pepper
1 (14-ounce) package smoke beef sausage, cut into 2-inch pieces I used turkey kielbasi
Combine first 10 ingredients in a 3-quart slow cooker. Add sausage. Cover and cook on LOW 7 hours.
Makes 4 servings.
Last Wednesday, when I was planning this week's menu, a cold front had just come through. I thought that fall had finally arrived and I selected a few cool weather recipes. Well, summer wasn't quite finished and the temps have creeped back up into the 70s. I should be grilling, but I'm sticking to the menu.
Being of Polish ancestry, this type of dish is no stranger to me. Although, if my mother had put this together it wouldn't have included caraway seeds, apples, apple cider and probably not even garlic or brown sugar. But you know, it would have been good even without all the extras. A good smoked sausage cooked with just good kraut and onions is still pretty flavorful.
I wasn't sure if I should rinse the cabbage or not. The instructions didn't mention it and the package didn't mention it. I know some people do rinse it but I didn't. The kraut was a bit on the tart side but that's what the mashed potatoes are for - to balance out the tartness of the sauerkraut.
This is my contribution to Sweetnick's ARF/5-A-Day Tuesdays. I just learned an interesting tidbit from the World's Healthiest Foods Site - "the breast cancer risk of Polish women triples after they immigrate to the U.S., rising to match that of U.S.-born women". Polish women who consumed 4 or more servings of cabbage or sauerkraut during adolescence,were 72 percent less likely to develop breast cancer as adults. So feed your young daughters lots of cabbage. You'll protect their health and their innocence (since after eating all that cabbage, boys probably won't want to get to close to them).
That statistic is kind of scary. Although I know that anyone can get breast cancer, I've always felt a bit of relief that there was no family history of it, yet my parents were the first generation raised outside of Poland. They still ate a lot of cabbage while growing up. I probably ate more than the average non-Polish American in my lifetime but not several times a week, not even every week.
Only one more week until the the drawing for the cookbook giveaway!
A Blast From The Past: Here's another good cabbage recipe, one for Cole Slaw from July 2006.
Question of the Day: Is there a history of breast cancer in your family?