Wednesday, May 15, 2013

In the mood for German food this week?

I happen to love sour kraut.  As a matter of fact, I have never met a sour cabbage dish that I didn't like.  But, I know that I am in the minority.  In my slow cooker today is a meal to make even the most devout sour kraut hater change their mind. 

First I cook up 1/4 pound of maple cured bacon.  I dice the bacon before I cook it to make it cook faster and I cook it to a few seconds shy of crispy.  Remove bacon from the pan with a slotted spoon and set aside.  In the bacon fat, saute a large onion that has been sliced very thin until it is translucent.  Mix the onion with 3 cups of drained sour kraut.  Add a tablespoon of spicy whole grain mustard and 3 granny smith apples that have been diced and add the bacon back into the mixture.  Pour into the bottom a slow cooker.  Lay 1 1/2 pounds of kielbasa on top of the mixture and cook on low for 6 hours.