Gram Serafino's Sweet & Sour Sauerkraut

Mmmmm. Sauerkraut. It just reminds me so much of family because it has been a staple dish by both my Mom's side and my Dad's side. I hate to say it, but I have never made sauerkraut from either side's recipes. I made Gram's for this blog but also decided to list my other grandma, Nancy Grabiniski's recipe as well. Nancy still makes the sauerkraut come holidays and it is delicious. Yes, I called her Nancy instead of Grandma. She's not reading this so I won't tell if you won't! I'm only joking of course. Lighten up a bit, jeez.

When I made this, I doubled the recipe... for just Mike & I. When I was plating the sauerkraut, Mike was standing next to me and says, "Load up my plate. I love Sauerkraut." My response was, "And that is why I doubled the recipe." Now, he didn't take too kindly to that statement and proceed to ask me if he was a fatty!!! hahaha I totally dug myself into a hole on that one. You live and learn!

Side note, I thought that I had caraway seeds and I ended up not having them so I just went without. It was still very good and a recipe I will continue to make. Enjoy!

Gram Serafino's recipe:

Ingredients:

1 can of sauerkraut
2 tsp flour
1-2 tsp sugar
1 tsp butter
1 chopped onion
1 tsp caraway seed

Procedure:

• Open & drain a can of sauerkraut but save the liquid.  
• Put sauerkraut in a saucepan with half the liquid. Heat over med/high heat. 
• Add caraway seed.
• Chop onion.
• Heat a frying pan on med/high heat with the butter. 
• Saute the onions until they become clear.
• Add sugar, flour, and 1/2 the liquid from the can of saurkraut to make a paste. 
• Add the paste to the sauerkraut, stir very well and cook until thickened. (Simmer... means on low heat)
• Keep watch so it doesn't stick and if it needs a little more liquid, add a little bit of water.  

Nancy Grabinski's recipe: 

(The recipe doesn't have proper measurements! Sigh.)

Ingredients:

1 can of sauerkraut

2 tbsp flour

1 tsp butter

1 chopped onion

1 small green apple

1 tbsp brown sugar

1 tsp caraway seed

1 tsp white sugar

Procedure:

• Boil sauerkraut for 1/2 hour with the juice that it came with. 
• Add salt (doesn't say but I'll assume 1 tsp)
• Add brown sugar to taste (doesn't say but I'll assume 1 tbsp)

• Chop apple finely, almost like a mince. Chop onion.
• Saute apple & onion in a frying pan with a tsp of butter. 
• Add pinch of caraway seed (doesn't say but I'll assume 1 tsp)
• Add 1/4 cup of water to the frying pan (This step is left out of the recipe but I think it belongs)
• To thicken add one tablespoon of flour with one tablespoon sugar. 
• Add to sauerkraut mixture and stir until incorporated. 
• If still too sour, add a little more white sugar.