No. 548 — Stewed Sauerkraut to Serve with Sausages
English historical translation of Molokhovets recipe No. 548 from the 1901 Russian cookbook, retaining original methods and measures.
Take two Russian pounds, or four glasses, of shredded sauerkraut. Squeeze out its juice into a separate saucepan and bring the juice to the boil. Scald the cabbage with boiling water while stirring in a sieve and allow to drain.
Heat ¼ Russian pound of butter in a sauté pan and fry the cabbage until reddish. Add one Russian pound of finely cut sweet-sour apples, with the cores removed but the peels left on, and enough broth barely to cover.
Stew covered, stirring, until tender. Do not add onion, pepper or bay leaf.
If necessary, add some of the boiled sauerkraut juice, gooseberry juice or apple soy sauce, then sugar to taste. Stir, simmer briefly and serve with fried sausages, duck or goose.
To provide
2 Russian pounds of sauerkraut 1 Russian pound of apples, or 2–4 apples ¼ Russian pound of butter | Optional sugar, apple soy sauce or gooseberry juice |