OKTOBERFEST SAUERKRAUT

While visiting family in New Orleans, I checked out local cooking shows and really enjoyed watching a jovial and enthusiastic chef named Kevin Belton.  When I returned to New Mexico, I discovered his cooking shows here on PBS. Belton does not bother to give out measurements.  He just starts throwing ingredients together, and soon a dish is plated and ready to serve.  He likes promoting the many food festivals that occur all year long all over Louisiana and recently taught his viewers that Oktoberfest is celebrated throughout his state, thanks to the influx of Germans in past centuries.  They, of course, established beer breweries and started bakeries that to this day continue to supply NOLA’s many stores and restaurants with tasty bread.  Virtually every Louisiana community celebrates Oktoberfest.  Chef Belton recently presented a menu that started with large soft pretzels for dipping into mustard while drinking beer, pork schnitzels, and sauerkraut.  I jotted down the ingredients for this dish but had to guess at measurements based on using one pound of sauerkraut.  Here is my result, but please do use your own judgment about measurements when you “throw together” this traditional German October dish, which you may want to serve with bratwurst and potatoes.  Prosit!

​2 to 4 ounces butter
1/2 pound bacon, diced
black pepper

​In a large pan, melt butter and render bacon in it.
(I prefer thick bacon.)
Season with black pepper.

​1 medium onion,
   sliced very thinly
1 large crisp apple,
   peeled and sliced thinly
1 tablespoon caraway seed

​Sauté onion and apple in the butter and rendered bacon until they soften.  Add caraway seed and stir.

​1 pound sauerkraut,
   rinsed and drained
beer to cover, about 1 can

​Add sauerkraut to the pan and stir to mix all ingredients.
Pour in the beer---just to cover sauerkraut.
Put lid on pan and heat sauerkraut thoroughly.

EnJoy