Mama's Romanian Sauerkraut (Varza Calita)
Oh, the many, many childhood memories this dish brings... I love this dish. I also love that it is not too salty or tart, as many sauerkraut dishes tent to be. My mom taught how to make it like hers by using sauerkraut that's been brined in salt, not in vinegar, and by combining it with regular, fresh cabbage. Oh, I can't wait for you to make this and enjoy it as much as I do. This is a great dish! Make sure you also cook some mamaliga, for the full Romanian treat. Enjoy!
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Ingredients:
-6 oz salt pork, cut into chunks
-1 onion, diced
-1 small head cabbage, thinly sliced
-2 lbs barrel cured sauerkraut (in salt brine), well rinsed and drained
-1 cup water
-1 (6 oz) can tomato paste
-1 tsp ground black pepper
-3 bay leaves
Directions:
Heat up a large sauce pan. Add the salt pork and cook until golden brown. Add the onion and cook for about 6 minutes. Add the cabbage. Cook for 10 minutes. Stir in the drained sauerkraut. Mix well.
Combine the water and tomato paste. Mix until smooth. Pour over cabbage mixture. Mix well. Season with pepper and give it another good stir. Add the bay leaves, cover and let it simmer on low heat for about 45 minutes, stirring occasionally. Enjoy!
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-6 oz salt pork, cut into chunks
-1 onion, diced
-1 small head cabbage, thinly sliced
-2 lbs barrel cured sauerkraut (in salt brine), well rinsed and drained
-1 cup water
-1 (6 oz) can tomato paste
-1 tsp ground black pepper
-3 bay leaves
Directions:
Heat up a large sauce pan. Add the salt pork and cook until golden brown. Add the onion and cook for about 6 minutes. Add the cabbage. Cook for 10 minutes. Stir in the drained sauerkraut. Mix well.
Combine the water and tomato paste. Mix until smooth. Pour over cabbage mixture. Mix well. Season with pepper and give it another good stir. Add the bay leaves, cover and let it simmer on low heat for about 45 minutes, stirring occasionally. Enjoy!
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