"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Reply
 
Thread Tools Display Modes
 
Old 02-25-2011, 11:32 AM   #21
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,334
Thanks--are you using homemade sauerkraut or "canned" sauerkraut?
__________________

__________________
CWS4322 is offline   Reply With Quote
Old 02-25-2011, 07:20 PM   #22
Head Chef
 
letscook's Avatar
 
Join Date: Sep 2004
Location: Finger Lakes of NY
Posts: 1,880
I used canned - My dad does make his own, but i like the can as if is crisper and holds up well.
__________________

__________________
One day your life will flash before your eyes. Make sure it's worth watching
letscook is offline   Reply With Quote
Old 02-25-2011, 11:28 PM   #23
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,334
Ah, you haven't tasted my DH's homemade sauerkraut. It stays crisp. We make "sauerkraut" pizza. We take a slice of homemade bread, toast it, top it with homemade spaghetti sauce, sauerkraut, and moz. cheese, nuke it for about a minute...one of our favorite "too lazy to cook" lunches/light dinners.
__________________
CWS4322 is offline   Reply With Quote
Old 02-26-2011, 08:29 AM   #24
Head Chef
 
letscook's Avatar
 
Join Date: Sep 2004
Location: Finger Lakes of NY
Posts: 1,880
his saukerkraut is really good - I love it for everything else but for some reason - I like the can one for my perogies. - Don't know why ! I probably should try it again maybe it was just me. His makes great pork and kraut dinner, Rubens, and kapusta.
mmm need to make now perogies, kiebasa and kapusta dinner with all this talk of saurkraut.
I do use kapusta sometimes for a filling, thats my moms favorite.
__________________
One day your life will flash before your eyes. Make sure it's worth watching
letscook is offline   Reply With Quote
Old 02-28-2011, 03:12 PM   #25
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,404
Ah, the crisp sauerkraut is the best. This is what you do to make pirogy fillings.

Lightly squiz the juice out of the cabbage. If there is some it is not a big problem. Sauté some diced onion in a pan, add sauerkraut, salt and pepper to taste. Cook until the cabbage is soft and is somewhat brownish in color.
Put it into fine mash colander, let it drain. You do not want liquid, otherwise it will sip thru, and the filling will come out during cooking. That is just that simple.
__________________

__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Bacon Onion Cheesecake kansasgirl Appetizers & Hors D'oeuvres 27 11-06-2007 09:20 AM
Does anybody make cheese? leigh Eggs, Cheese & Dairy 17 01-13-2005 11:46 PM
Cottage cheese honeybee Eggs, Cheese & Dairy 5 11-17-2004 12:14 AM
what do i do with so much powdered milk? sarah General Cooking 33 10-28-2004 05:14 AM
101 Burger Builders Filus59602 Beef, Pork, Lamb & Venison 1 11-02-2002 11:19 PM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:40 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.