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Makes
about 4 to 6 servings and can easily be doubled
Author Notes
For as long as I can remember there has always been sauerkraut on our Thanksgiving table. Both of my grandmothers made it and then my mom. When I took over preparing Thanksgiving dinner, mom would bring it to be popped in the oven. After she passed almost 30 years ago I decided that I should continue the tradition. And so it has gone for 28 years. This year my dad passed away a few days before the holiday so we didn't have our "normal" Thanksgiving. Dad's wife had out of town guests in and my brother and son stayed with us. My daughters understood that I just could't get it together for a large family gathering and my cousin thought she should spend the day with a dear friend.
Four of us did have a mini dinner...we fried a turkey and I planned on potatoes, gravy, dressing cranberry sauce and green beans. I hadn't planned on the sauerkraut but when I mentioned it, brother, son and husband all said that it was tradition and we must have it. And so for mom and dad (and all of us), we did. —inpatskitchen
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Ingredients
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2 tablespoons
butter
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2 tablespoons
turkey or chicken drippings or olive oil
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1 cup
rough chopped onion
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2 tablespoons
sweet Hungarian paprika
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1 to 2
teaspoons salt (depending on the saltiness of your rinsed sauerkraut)
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1/2 teaspoon
black pepper
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6 cups
chopped cabbage
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2 cups
turkey or chicken broth, divided 1/1
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2 1/2 cups
shredded sauerkraut, rinsed and drained
Directions
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In a very large sauté pan, heat the butter and drippings/oil. Add the chopped onion and sauté until softened. Stir in the paprika, salt and pepper.
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Add the cabbage and 1 cup of the broth. Partially cover and continue to cook on medium heat until the cabbage begins to wilt.
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Stir in the sauerkraut and the second cup of broth. Transfer to an appropriate sized baking dish. Cover and bake at 350F for 25 to 30 minutes. Uncover and bake 15 minutes more.
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NOTE: This is also a great side for roast pork or chicken.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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