Fresh and Smoked Polish Sausage
Sautéed Potatoes with Onion Confit
Homemade Cabbage and Beet Pierogi
My son received his bottom braces this week and is still recovering from the pain and soreness. Poor child has been living on cream of wheat, mashed potatoes, and applesauce because his jaw can't handle much else. So I needed a Sunday dinner that we could all enjoy that didn't require a steak knife.
After reading the menu, I know what you are thinking-- cabbage pierogi and sauerkraut? Let's just say we like our cruciferous vegetables. Since we have had sauerkraut already this season (hence the photo), it is the recipe I am sharing today. This isn't sauerkraut that you mound on a corned beef sandwich. This is braised long and slow with lots of good ingredients. Bacon, onion, and wine to name a few. There is a whole lot of flavor that comes together in this dish.
2 pounds fresh or canned sauerkraut, drained and rinsed
1/2 pound (8 ounces) bacon, cut into 1/2-inch pieces
1 medium carrot, peeled and cut into 1/4-inch dice
1 large yellow onion, finely diced
4 Tablespoons unsalted butter
1 bay leaf
1 cup dry white wine
2-3 cups chicken stock
Kosher salt and freshly ground black pepper
Preheat the oven to 325º F. In a medium pot, bring 2 quarts of water to a simmer. Add the bacon and cook for 10 minutes. Remove the bacon with a slotted spoon and drain on paper towel-lined plate. Heat the butter in a large Dutch oven over medium heat. Add the bacon, carrot, and onion; sauté for 10 minutes. Reduce the heat to medium-low. Stir in the sauerkraut, cover and cook for 10 minutes more. Add the bay leaf, wine, and enough stock to cover the sauerkraut. Season lightly with salt and bring to a simmer. Place the buttered round of parchment paper on top of the sauerkraut; cover and place in the preheated oven. Cook until most of the liquid has been absorbed; about 4-5 hours. Enjoy!
Source: Adapted from Mastering the Art of French Cooking, Vol 1, by Julia Child and Simone Beck