{"id":6625,"date":"2025-01-11T17:47:23","date_gmt":"2025-01-11T17:47:23","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=6625"},"modified":"2025-01-11T18:37:35","modified_gmt":"2025-01-11T18:37:35","slug":"sauerkraut","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/sauerkraut\/","title":{"rendered":"Sauerkraut"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Sauerkraut<\/span><\/h2>\n
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An authentic Sauerkraut recipe from a person with German ancestry.<\/span><\/div>\n
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Author: <\/span>Helen Mueller Baur, given to Linda Baur Higgs<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1<\/span> large can<\/span> sauerkraut<\/span><\/li>
  • \u00bd<\/span> stick (\u00bc cup)<\/span> butter<\/span><\/li>
  • 1<\/span> onion<\/span> peeled and finely chopped<\/span><\/li>
  • 1<\/span> apple<\/span> cored, grated, and chopped<\/span><\/li>
  • 1 <\/span> potato<\/span> peeled and grated<\/span><\/li><\/ul><\/div>

    <\/span>Optional:<\/span><\/h4>
    • dry wine<\/span><\/li>
    • caraway seeds<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • Rinse the sauerkraut in 2 cans of water.<\/span><\/div><\/li>
      • Melt the butter in a large pan or Dutch oven.<\/span><\/div><\/li>
      • Add chopped onion and grated apple.<\/span><\/div><\/li>
      • Simmer on low heat, with cover on, for 5 minutes or so.<\/span><\/div><\/li>
      • Add rinsed sauerkraut and enough water to almost cover the ingredients in the pan.<\/span><\/div><\/li>
      • Mix well. (Could add the dry wine, and\/or caraway seeds, at this point).<\/span><\/div><\/li>
      • Get the ingredients hot.<\/span><\/div><\/li>
      • Add grated raw potatoes gradually.<\/span><\/div><\/li>
      • Simmer for 5 minutes, to cook the potatoes.<\/span><\/div><\/li>
      • Serve, after the potatoes are cooked.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n\n<\/div><\/div>\n\n\n
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        \"\"<\/figure>\n<\/div>\n\n\n\n
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        \"\"<\/figure>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":6622,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[817,140,697],"tags":[],"class_list":["post-6625","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-german","category-side","category-stove-top"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2025\/01\/sauerkraut.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/6625","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=6625"}],"version-history":[{"count":2,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/6625\/revisions"}],"predecessor-version":[{"id":6647,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/6625\/revisions\/6647"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/6622"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=6625"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=6625"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=6625"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}